MINT CHOCOLATE FUDGE
If you like chocolate and mint together, and want something to satisfy your sweet tooth, this fudge will definitely do it! White confectioners' coating can be found in candy supply shops, or it is sometimes called Almond Bark.
Provided by Susan
Categories Desserts Candy Recipes Mints
Time 45m
Yield 28
Number Of Ingredients 6
Steps:
- Line an 8 or 9 inch square pan with waxed paper.
- In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
- In another heavy saucepan over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
- Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 18.8 g, Cholesterol 6 mg, Fat 6.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 24.6 mg, Sugar 17.8 g
LAYERED MINT CHOCOLATE FUDGE
Try this decadent variation of fudge with a refreshing hint of mint. This fudge will also add a nice touch of color and unique flavor to a homemade dessert gift box.
Provided by Food Network
Categories dessert
Time 30m
Yield 1-3/4 pounds
Number Of Ingredients 6
Steps:
- LINE 8- or 9-inch square pan with wax paper.
- MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
- SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
MINT CHOCOLATE FUDGE SWIRL
This mint chocolate fudge swirl is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!
Provided by Erica Walker
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine milk chocolate bar pieces,Ande's Mint Chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
- Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.
- In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 389 kcal, Carbohydrate 62 g, Protein 3 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 17 mg, Sodium 80 mg, Fiber 1 g, Sugar 59 g, ServingSize 1 serving
BAVARIAN MINT FUDGE
My sister-in-law sent this mint chocolate fudge to us one Christmas, and it's been a traditional holiday treat in our home ever since. With just six ingredients, it couldn't be any easier to make. -Sue Tucker, Edgemoor, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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
ANDES MINT FUDGE RECIPE
This fudge is so simple to make and my entire family loved it.
Provided by Elyse Ellis
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.
- Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.
- Let boil and stir continuously for 5 minutes.
- Add Andes Baking Chips and vanilla and stir until the chips are melted.
- Spread immediately into prepared pan.
- Refrigerate for at least 2 hours or until set up.
- Cut into 1 inch squares.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 75 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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.
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.
BAVARIAN MINT FUDGE
This is a very creamy and very rich fudge. The fudge with the mint makes it taste almost like a peppermint patty! This recipe is from Just Like Mom Made: 1,000 Family Favorites.
Provided by Chase Smith
Categories Candy
Time 30m
Yield 3 Pounds, 5-10 serving(s)
Number Of Ingredients 7
Steps:
- Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
- In a heavy saucepan, melt the chocolate chips and remaining butter over LOW heat, stir until smooth.
- Remove from the heat; stir in the milk and extracts until well blended.
- Spread into prepared pan.
- Refrigerate until set.
- Using the foil, lift fudge out of the pan.
- Discard the foil; cut fudge int 1-in. squares.
- If leftovers, store in the refrigerator.
Nutrition Facts : Calories 670.9, Fat 33.8, SaturatedFat 20, Cholesterol 38.6, Sodium 141.5, Carbohydrate 92.3, Fiber 4.3, Sugar 85.7, Protein 10
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.
MINT CHOCOLATE FUDGE
This decadent layered fudge is perfect for those who love the 'After Eight' combination of chocolate and mint. Makes a perfect food gift!
Provided by mezzy29
Time 45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
- In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
- In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
- Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.
DARK CHOCOLATE MINT FUDGE
Categories Candy Milk/Cream Chocolate Dairy Dessert Christmas Winter Chill Bon Appétit
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)
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.
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4.7/5 (6)Estimated Reading Time 7 minsServings 1Total Time 5 mins
- Place white chocolate chips and remaining 1/2 can of the sweetened condensed milk in ANOTHER microwave-safe bowl.
- Microwave bowls of chocolate (if bowls are small enough microwave together) in high for 2-3 minutes until the milk begins to bubble.
MINT CHOCOLATE CHIP FUDGE -- EASY, DELICIOUS FUDGE …
From howtomakeeasyfudge.com
5/5 (1)Total Time 12 minsCategory DessertCalories 149 per serving
- In a microwave-safe bowl, place the white chocolate chips and the sweetened condensed milk. Microwave at 70 percent power for 90 seconds. Stir well, using the residual heat, to full melt the chocolate and until the mixture is smooth. This may take a minute or two. If needed, microwave for 15 second intervals more.
- Gently fold in the chocolate chips. Scrape the mixture into the prepared pan and spread evenly. Chill for 2 hours to overnight.
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- Melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk over low heat, stirring occasionally.
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From anaffairfromtheheart.com
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- In a saucepan over medium heat, add sweetened condensed milk, 3 cups chocolate mint chips and 1 cup semi-sweet chips. Melt, stirring frequently. I used a whisk to make sure it was nice and smooth.
- Quickly stir in remaining chocolate mint chips (you don't want them to completely melt and incorporate) and spread into foiled pan.
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From chocolatechocolateandmore.com
4.5/5 (87)Estimated Reading Time 3 mins
- In a microwave safe bowl, microwave white chocolate chips and butter on high for 1 minute. Let rest for 1 minute then check to see if melted. If needed microwave for another 30-45 seconds. Stir chocolate until all lumps are gone.
- Stir in sweetened condensed milk and mint extract. Add food coloring to desired color. Once completely incorporated, let cool for a few minutes then fold in 1/2 cup mini chocolate chips.
- Press fudge into prepared pan. Sprinkle remaining mini chocolate chips on top and gently press into fudge.
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From thissillygirlskitchen.com
5/5 (2)Total Time 15 minsCategory DessertCalories 351 per serving
- Place cream cheese and powdered sugar in a stand mixer with paddle attachment. Cream together then add in the vanilla and mix.
- Over a double boiler, melt the white chocolate. Add to the stand mixer with the cream cheese and mix thoroughly. Color with food coloring to the green you like.
- Press mixture into a 9x9 inch baking pan lined with parchment paper. Add the additional cookies and mints to the top and gently press in.
MINT OREO FUDGE (ST. PATRICK'S DAY TREAT) - THE BUSY BAKER
From thebusybaker.ca
5/5 (4)Calories 181 per servingCategory Dessert
- Chop the white chocolate or break it into small chunks. Melt in the microwave on 50% power for 30-second increments, stirring well after each increment, until fully melted.
- Add the sweetened condensed milk, peppermint extract and food colouring (if using) and stir together well until a thick dough forms and everything is incorporated well.
- Add about 2/3 of the Mint Oreo Cookie crumbs into the dough and stir to distribute them throughout the mixture.
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5/5 (2)Total Time 7 minsCategory DessertCalories 140 per serving
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From kitchendivas.com
Cuisine AmericanEstimated Reading Time 9 minsCategory Dessert
- Melt white chips and sweetened condensed milk together over medium-low heat, stirring frequently for around 10 minutes or until melted.
- Stir in gel color and vanilla extract, peppermint extract if using, followed by flour until fully incorporated.
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- Line a tin with parchment paper – I used a 9×9″ Square Tin as it makes a nice depth of fudge for this recipe!
- Put the Dark Chocolate, Milk Chocolate, and Condensed Milk into a heavy based saucepan – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
- Or melt the two chocolates together carefully in the microwave/double boiler, and then add in the Condensed Milk and mix well till smooth.
- Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it!
MINT CHOCOLATE FUDGE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
4.5/5 (8)Estimated Reading Time 3 minsCategory DessertTotal Time 15 mins
- Line an 8x8 pan with tin foil making sure to have the foil hanging over the edges (for easier fudge removal). Coat the tin foil lightly with cooking spray.
- Add half of the sweetened condensed milk to the melted white chocolate chips and the other half to the melted milk chocolate chips.
MINT CHOCOLATE FUDGE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Calories 164 per servingCategory Dessert
- In a medium pan place the white chocolate chips and melt over low heat until most of the chips are melted. Remove from heat and stir in HALF of the sweetened condensed milk and the teaspoon of mint
- In a separate pan place the milk chocolate chips and melt over low heat until most of the chips are melted. Remove from heat and stir in the remaining sweetened condensed milk and stir until the rest of the chips are melted.
MINT CHOCOLATE OREO FUDGE - I AM BAKER
From iambaker.net
Servings 12Estimated Reading Time 5 minsCategory Dessert
- Line an 8x8-inch square baking pan with parchment. Lightly spray with non-stick cooking spray and set aside.
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- Add in the condensed milk and 3/4 of the chopped Oreos (reserve the rest for garnish). The mixture will become thick.
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From whattheredheadsaid.com
Reviews 2Category Afternoon Tea, Dessert, SnackCuisine American, BritishEstimated Reading Time 6 mins
- Break the chocolate up into pieces and add to the slow cooker bowl with the sweetened condensed milk
- Turn the slow cooker on to high and leave to cook for 30-40 minutes with the lid off, stirring every ten minutes.
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4.8/5 (6)Total Time 2 hrs 8 minsCategory DessertCalories 133 per serving
- Place the chocolate chips or almond bark in a microwave-safe bowl and heat in 30-second bursts in the microwave. Stir well in between each reheating until the chocolate is completely melted.
- Working quickly, add the sweetened condensed milk, to taste. (More sweetened condensed milk will result in a sweeter, fudgier texture, less will result in a creamier texture.)
- Spread the fudge mixture into the pan and then sprinkle evenly with a layer of chopped Andes mints.
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