Layered Mint Fudge
"This was a blue ribbon winner at a local fair submitted by Denise Hanson. Very festive."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (35.2 g)
- Calories 82.3
- Total Fat - 4.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 2.6 mg
- Sodium - 24.9 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 1.4 g
- Sugars - 5.3 g
- Protein - 1.7 g
- Calcium - 32 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line a 9 inch baking pan with foil that has been greased.
Step 2
In a medium sized saucepan, melt chocolate chips and 2 cup milk over low heat, cook and stir for 5-6 minutes.
Step 3
Remove from heat and add vanilla, stir for 3-4 minutes or until creamy.
Step 4
Spread 1/2 the mix into the pan and refrigerate for 10 minutes or until firm.
Step 5
Set remaining chocolate mixture aside.
Step 6
In another medium sized saucepan, melt vanilla chips and remaining milk over low heat, cook and stir for 5-6 minutes or until smooth. (mix will be thick)
Step 7
Remove from heat and add peppermint extract and food coloring, stirring for 3-4 minutes or until creamy.
Step 8
Spread evenly over chocolate layer and again refrigerate for 10 minutes or until firm.
Step 9
Heat reserved chocolate mixture over low heat until mix achieves spreading consistency, then spread over mint layer.
Step 10
Cover and refrigerate overnight or until firm.
Step 11
Using foil, lift fudge out of pan and gently peel off foil.
Step 12
Cut fudge into 1 inch squares. Keep refrigerated.
Tips
No special items needed.
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