September 30, 2017
Dairy, Easy/Beginner Cooking, Kid Pleaser,
One-Bowl Does it!, Quick Meals, Christmas, Entertaining, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Chocolate, Candy more
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"Times do not include chill time"
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.
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