LAYERED MINT CHOCOLATE FUDGE
Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 30
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
- Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
- Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g
LAYERED MINT CHOCOLATE FUDGE
Try this decadent variation of fudge with a refreshing hint of mint. This fudge will also add a nice touch of color and unique flavor to a homemade dessert gift box.
Provided by Food Network
Categories dessert
Time 30m
Yield 1-3/4 pounds
Number Of Ingredients 6
Steps:
- LINE 8- or 9-inch square pan with wax paper.
- MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
- SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.
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!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-3/4 pounds.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY CHOCOLATE-MINT LAYERED FUDGE
Make and share this Creamy Chocolate-Mint Layered Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 20m
Yield 1 pan of fudge
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt the chips with 1 cup sweetened condensed milk.
- Add the vanilla extract; combine.
- Spread half of mixture into wax paper-lined 8 or 9-inch square pan.
- Chill for 10 minutes or until firm.
- Hold remaining chocolate mixture at room temperature.
- In heavy saucepan over low heat, melt the white baking pieces with remaining condensed milk.
- Add peppermint extract and the food coloring.
- Spread onto the cold chocolate layer; chill 10 minutes longer or until firm.
- Spread remaining chocolate mixture on mint layer.
- Chill until firm.
Nutrition Facts : Calories 3881.6, Fat 191.2, SaturatedFat 115.2, Cholesterol 158.8, Sodium 696.5, Carbohydrate 534, Fiber 20.1, Sugar 504.5, Protein 55.7
CHOCOLATE AND VANILLA LAYERED FUDGE
Two layers in one bite! I like to top each piece with a walnut half before cutting. A nice gift to give.
Provided by Aroostook
Categories Candy
Time 25m
Yield 45 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 9 x 9 pan.
- Boil first five ingredients together in a heavy bottomed pan to the soft ball stage or 238-240 degrees Stir occasionally to keep from burning.
- Pour half the fudge into a bowl and add nuts and 1-tsp. vanilla.
- Add melted chocolate and 1 tsp.
- vanilla to the half still in the saucepan.
- Beat each half with a wooden spoon until creamy.
- Pour chocolate layer into pan first and spread.
- Pour vanilla layer on top.
- Cool and cut into squares.
Nutrition Facts : Calories 66.5, Fat 2.7, SaturatedFat 1.2, Cholesterol 4, Sodium 4.4, Carbohydrate 11, Fiber 0.3, Sugar 9.4, Protein 0.5
LAYERED MINT FUDGE
If you like mint, you'll love this fudge. I got it from Taste of Home. The prep and cook times do not include cooling time.
Provided by CookingONTheSide
Categories Candy
Time 35m
Yield 1 3/4 pounds, 36 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9-inch square pan with foil; grease the foil with butter and set aside.
- In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from 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 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 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; refrigerate overnight or until firm.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.
LAYERED MINT CANDIES
These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! -Rhonda Vauble, Sac City, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds (about 9-1/2 dozen).
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil. Grease foil with butter. , Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour. , Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.
Nutrition Facts : Calories 41 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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