LAYERED MINT CHOCOLATE FUDGE
Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 30
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
- Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
- Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g
MINT CHOCOLATE FUDGE
Mint Chocolate Fudge is a delicious and easy treat to make. Good luck eating only one piece!
Provided by Lisa Longley
Categories Dessert
Time 8h10m
Number Of Ingredients 5
Steps:
- Line an 8x8 pan with foil so that it is sticking out over the edges.
- Seperately, and following the instructions on the bag, melt the chocolate in the microwave. A lot of the melting will occur from stirring the chocolate, stir very well after every 30 second interval, and be careful not to over heat the chocolate. It will likely be melted after less than a minute.
- Add half of the sweetened condensed milk to one bowl of melted chocolate and half to the other.
- Add the mint extract to the chocolate bowl, and add the green food coloring to the white chips. Stir until fully combined.
- Remove both pans from the heat and add a few spoonfuls at a time of each one to the pan. Continue adding randomly until both sauce pans are empty. Shake the 8x8 pan a little to make it even. Very gently run a butter knife a few times through to give it a swirled effect.
- Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut off the rough edges (just a very small amount to make a clean edge). Then cut the block of fudge into four large pieces. Cut each fourth into 9 pieces for a total of 36 pieces of fudge. Serve or store in an airtight container.
MINT FUDGE WE MADE LAST NIGHT
Steps:
- 1. Lightly grease a foil-lined 9x9x2 inch pan; set aside. 2. Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. 3. Add Andes Baking Chips and vanilla extract, stirring until chips are melted. 4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving. Makes Approx. 4 pounds.
HOLIDAY MINT FUDGE
Provided by Food Network
Categories dessert
Time 30m
Yield 81 (3/4-inch square) pieces
Number Of Ingredients 7
Steps:
- LINE 9-inch square pan with foil. Coat with no-stick cooking spray.
- COMBINE 1/3 can sweetened condensed milk (scant 1/2 cup), 2 tablespoons butter and chocolate wafers in microwave-safe bowl. Microwave on HIGH 60 seconds. Stir until smooth and melted. Pour evenly into prepared pan. Chill 20 minutes. Repeat for red and green wafers, adding peppermint extract to the red layer and chilling between layers.
- CHILL one hour more. Remove fudge from pan using edges of foil. Remove from foil. Cut into 3/4-inch squares.
- *Candy coating wafers can be purchased in larger grocery stores, craft stores or candy supplies stores.
LAYERED MINT FUDGE
"I make this festive fudge year-round, but especially at Christmastime," writes Denise Hanson of Anoka, Minnesota. "I've brought it to many different occasions and am asked for the recipe every time. I've also entered it in our local fair and won the blue ribbon!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-3/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. , In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. , Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FABULOUS MINT FUDGE WE MADE LAST NIGHT!
My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot
Provided by Kathy_in_Colorado
Categories Candy
Time 15m
Yield 4 pounds, 24 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a foil-lined 9x9x2 inch pan; set aside.
- Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
- Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 80.9, Carbohydrate 15.9, Sugar 12.4, Protein 0.6
LAYERED MINT FUDGE
If you like mint, you'll love this fudge. I got it from Taste of Home. The prep and cook times do not include cooling time.
Provided by CookingONTheSide
Categories Candy
Time 35m
Yield 1 3/4 pounds, 36 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9-inch square pan with foil; grease the foil with butter and set aside.
- In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from heat.
- Add vanilla; stir for 3-4 minutes or until creamy.
- Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
- In a heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from heat.
- Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.
- Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover; refrigerate overnight or until firm.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.
CRUNCHY MINT FUDGE
Celebrate the season with old-fashioned fudge spiked with the flavors of spearmint and peppermint.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil. Grease foil with butter; set aside., Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in 1-1/4 cups candy canes and vanilla., Transfer to prepared pan. Sprinkle with remaining candy canes; press down gently. Cover and refrigerate for 2 hours or until firm. Lift fudge out of pan using foil. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts :
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