Crunchy Mint Fudge Recipes

BAVARIAN MINT FUDGE

Steps:

• Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

LAYERED MINT FUDGE

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.

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

CRUNCHY MINT FUDGE

Steps:

• Line a 9-in. square baking pan with foil. Grease foil with butter; set aside., Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in 1-1/4 cups candy canes and vanilla., Transfer to prepared pan. Sprinkle with remaining candy canes; press down gently. Cover and refrigerate for 2 hours or until firm. Lift fudge out of pan using foil. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

CHOCOLATE-MINT COOKIE CRUNCH FUDGE

Steps:

• Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.