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!"
81 ServingsPrep: 15 min. Cook: 20 min. + chilling
•1-1/2 teaspoons butter, softened
•2 cups (12 ounces) semisweet chocolate chips
•1 can (14 ounces) sweetened condensed milk, divided
•2 teaspoons vanilla extract
•1 cup white baking chips
•3 teaspoons peppermint extract
•1 to 2 drops green food coloring
•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
•Heat reserved chocolate mixture over low heat until mixture achieves
spreading consistency; spread over mint layer. Cover and refrigerate
© Taste of Home 2012
Go to full version of