Easy Desert Recipe And Gift Basket Idea All In One Mint Chocolate Fudge

Steps:

• Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
• In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
• Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

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.

Steps:

• Melt Chocolate and White Chocolate chips slowly in a sauce pan under low heat Add condensed milk and butter- stirring until thoroughly mixed together In a separate bowl, melt 1 cup white chocolate until smooth Pour fudge mixture into a well-greased baking dish Drizzle White chocolate and SweetSticks on top Refrigerate until set For more recipes visit our website http://www.cheesesticks.com/

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.