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.
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
MINT OREO FUDGE
I altered a plain chocolate fudge recipe to create this festive mint Oreo fudge. Mint Oreo cookies can be used instead of plain for even more minty flavor. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds
Number Of Ingredients 8
Steps:
- Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 tablespoons butter. In a metal bowl over simmering water, melt chocolate chips, unsweetened chocolate and remaining 4 tablespoons butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended., Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. If desired, top with additional crushed candy canes. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
EASY MICROWAVE MINT FUDGE
I make these creamy, smooth squares not only for Christmas, but also for Valentine's Day. This easy microwave fudge is just as good as any you'd buy in a confectionery. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 pounds (117 pieces).
Number Of Ingredients 7
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large microwave-safe bowl, sift together confectioners' sugar and cocoa. Add butter and milk (do not stir). Microwave on high 2 to 2-1/2 minutes. Remove from microwave; stir until blended. Stir in vanilla. Spread into prepared pan. Sprinkle with baking chips, pressing chips lightly into fudge. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator., To Make Ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature., Freeze option: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze. To thaw, bring wrapped fudge to room temperature.
Nutrition Facts : Calories 56 calories, Fat 2g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
MAGIC MINTY FUDGE
This delectable fudge, made with Betty Crocker Rich & Creamy frosting, can be pulled together in only ten minutes. No wonder it's called "magic!"
Provided by Brooke Lark
Categories Dessert
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Spray 9-inch square pan with baking spray with flour. In medium microwavable bowl, microwave dark chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in chocolate frosting. Spread in pan.
- In another microwavable bowl, microwave mint chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in vanilla frosting. Spread over chocolate layer.
- In small resealable freezer plastic bag, place white chips; seal bag. Microwave on High 30 to 60 seconds until softened. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted white chips over mint layer.
- Top with chocolate sprinkles. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
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.)
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.
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