Layered Mint Fudge
*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!
- 1 1/2 tsp
- butter or margarine, softened* (see my notes)
- 2 c
- (12 oz.) semisweet chocolate chips
- 1 (14 oz.) can(s)
- sweetend condensed milk, divided
- 2 tsp
- vanilla extract
- 1 c
- vanilla or white chips
- 3 tsp
- peppermint extract
- 1 to 2
- drops green food coloring
How to Make Layered Mint Fudge
- 1Line a 9-inch square pan with foil; grease the foil with butter or margarine and set aside.
- 2In 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.
- 3Add vanilla; stir for 3 to 4 minutes or until creamy.
- 4Spread half of the mixture into prepared pan; refrigerate for 10 minutes or until firm; set remaining chocolate mixture aside.
- 5In 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).
- 6Remove 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.
- 7Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer; cover and refrigerate overnight or until firm.
- 8Using foil, lift fudge out of pan; gently peel off foil; cut fudge into 1-inch squares; store in refrigerator.