layered mint fudge

Name: Layered Mint Fudge
Prep time: 35 min
Ingredients: 1 1/2 teaspoon(s) butter or margarine, softened* (see my notes); 2 cup(s) (12 oz.) semisweet chocolate chips; 1 (14 oz.) can(s) sweetend condensed milk, divided; 2 teaspoon(s) vanilla extract; 1 cup(s) vanilla or white chips; 3 teaspoon(s) peppermint extract; 1 to 2 - drops green food coloring

(2 RATINGS)

140 Pinches 3 Photos

Kimberly Kay

Toledo, OH

Updated on Nov 10, 2010

I found this recipe on 'Taste Of Home'. It's the most delicious and decadent fudge ever! Family and I loved it! *Instead of using butter or margarine, I just used nonstick cooking spray. I didn't have a 9-inch square pan, so I had to use a 8 X 8-inch one; probably why it didn't turn out that neatly, but it's still just as delicious!

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prep time 35 Min

cook time

method ---

yield makes about 1 3/4 pounds of fudge

Ingredients

1 1/2 teaspoons butter or margarine, softened* (see my notes)
2 cups (12 oz.) semisweet chocolate chips
1 (14 oz.) can sweetend condensed milk, divided
2 teaspoons vanilla extract
1 cup vanilla or white chips
3 teaspoons peppermint extract
1 to 2 - drops green food coloring

How To Make layered mint fudge

Step 1

Line a 9-inch square pan with foil; grease the foil with butter or margarine and set aside.

Step 2

In a heavy saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook and stir for 5 to 6 minutes or until smooth; remove from heat.
Step 3

Add vanilla; stir for 3 to 4 minutes or until creamy.
Step 4

Spread half of the mixture into prepared pan; refrigerate for 10 minutes or until firm; set remaining chocolate mixture aside.
Step 5

In a heavy saucepan, melt vanilla chips and remaining sweetened condensed milk over low heat; cook for 5 to 6 minutes or until smooth (mixture will be thick).
Step 6

Remove from heat; add peppermint extract and food coloring; stir for 3 to 4 minutes or until creamy; spread evenly over chocolate layer; refrigerate for 10 minutes or until firm.
Step 7

Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer; cover and refrigerate overnight or until firm.
Step 8

Using foil, lift fudge out of pan; gently peel off foil; cut fudge into 1-inch squares; store in refrigerator.
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