Fabulous Mint Fudge We Made Last Night Recipes

FABULOUS FUDGE

Steps:

• Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
• Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
• Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
• Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
• Pop out of the pan and cut into little pieces.

LEG OF LAMB WITH GARLIC, MINT, DIJON

Steps:

• In a mini food processor, pulverize all of the ingredients, except the lamb, into a smooth, somewhat runny paste.
• If your lamb leg isn't boned, remove all but the shank bone (lowest). There are some decent boning instructions and diagrams on the internet if you, like me, are new to this procedure.
• Lay open the upper, meaty, sirloin portion of the lamb leg and rub the spice paste mixture into any and all crevices and flaps.
• Using kitchen twine, shape the uppper portion into a compact roast--in my case I tied it about 5 times across the leg and 3 times lengthwise. I anchored the lengthwise threads by pushing them through a hole in the muscle attached to the shank (this is a testimony as to how much I hacked it up trying to get the bones out!).
• Once it is all tied, roast-like, smear the spice paste all over the outside of the meat.
• Wrap in plastic wrap and refrigerate overnight.
• Remove lamb from refrigerator and allow to come to room temperature while you preheat the oven to 400 degrees.
• Position two racks in the upper third of the oven. When oven has come to temperature, oil the top rack, slide a rimmed baking sheet onto the bottom rack and drop the lamb onto the oiled rack. I guess you could use a roasting pan with a rack in it, but I don't have one.
• Check after about 20 minutes, if outside is browning too quickly, lay a piece of aluminum foil over it or flip it over or both.
• Roast until internal temperature reaches 140 degrees.
• Let rest 15 minutes before carving.
• My 4 to 5 pound lamb leg took about an hour and a half to reach the proper internal temperature.

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.

COPYCAT ANDES MINTS

Steps:

• Line an 8x8-inch pan with aluminum foil.
• Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
• Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
• Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
• Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
• Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
• Place the finished pan in the freezer for another 5 minutes or until set.
• To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.

CHOCOLATE MINT SOUFFLES FOR TWO

Steps:

• Separate eggs.
• Place whites in a small bowl; let stand until room temperature.
• Place yolks in another bowl; set aside.
• Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
• In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
• Cook and stir for 1-2 minutes or until thickened.
• Remove from the heat; stir in chocolate chips and extract until chips are melted.
• Transfer to a small bowl.
• Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
• Beat egg whites on medium speed until soft peaks form.
• Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
• With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
• Fold in remaining egg whites until combined.
• Transfer to prepared ramekins.
• Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set.
• Sprinkle with confectioners' sugar.
• Serve immediately.

FABULOUS MINT FUDGE WE MADE LAST NIGHT!

Steps:

• Lightly grease a foil-lined 9x9x2 inch pan; set aside.
• Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
• Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
• Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.