MINT CHOCOLATE FUDGE SWIRL
This mint chocolate fudge swirl is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!
Provided by Erica Walker
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine milk chocolate bar pieces,Ande's Mint Chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
- Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.
- In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 389 kcal, Carbohydrate 62 g, Protein 3 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 17 mg, Sodium 80 mg, Fiber 1 g, Sugar 59 g, ServingSize 1 serving
MINT CHOCOLATE FUDGE
Mint Chocolate Fudge is a delicious and easy treat to make. Good luck eating only one piece!
Provided by Lisa Longley
Categories Dessert
Time 8h10m
Number Of Ingredients 5
Steps:
- Line an 8x8 pan with foil so that it is sticking out over the edges.
- Seperately, and following the instructions on the bag, melt the chocolate in the microwave. A lot of the melting will occur from stirring the chocolate, stir very well after every 30 second interval, and be careful not to over heat the chocolate. It will likely be melted after less than a minute.
- Add half of the sweetened condensed milk to one bowl of melted chocolate and half to the other.
- Add the mint extract to the chocolate bowl, and add the green food coloring to the white chips. Stir until fully combined.
- Remove both pans from the heat and add a few spoonfuls at a time of each one to the pan. Continue adding randomly until both sauce pans are empty. Shake the 8x8 pan a little to make it even. Very gently run a butter knife a few times through to give it a swirled effect.
- Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut off the rough edges (just a very small amount to make a clean edge). Then cut the block of fudge into four large pieces. Cut each fourth into 9 pieces for a total of 36 pieces of fudge. Serve or store in an airtight container.
MINT CHOCOLATE FUDGE (AKA CHRISTMAS FUDGE)
A super-easy Mint Chocolate Fudge! So deeply chocolate-y, with an alluring kiss of mint. Decadent! It's a perfect Christmas Fudge (with a handy "freezer fudge" hack so you can stock up for chocolate emergencies all year long)! • Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Desserts
Time 10m
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine 1/2 cup + 2 teaspoons milk and 1 1/2 - 2 teaspoons peppermint extract. Then add 1 teaspoon coconut oil and semi-sweet chocolate chips.
- Microwave on high for approximately 1 minute 20 seconds to 1 minute 30 seconds (the exact timing can vary slightly depending on the power and wattage of your microwave).
- Stir until completely smooth and well-incorporated. (Do not microwave again; use the residual heat to continue melting all chips completely. Refer to photos in post above, if needed.)
- Pour the mixture into an ungreased 8x8" pan (or to make the entire block easier to remove, you can line the pan with foil that's been lightly coated with cooking spray). Smooth the top and tap or gently shake the pan to level the mixture.
- For the optional swirl (if using, measure and mix this at the same time you measure and mix the semi-sweet fudge layer, so it's ready to microwave as soon as you're done with the base layer, before the base layer begins to set up and thicken): Combine 1 teaspoon milk, 3-4 drops peppermint extract, and food coloring (if using) in a small bowl. Add white chocolate chips and microwave for about 15 seconds, then stir until smooth. Quickly spoon the mixture into the corner of a sandwich-sized zipper bag and snip off a small piece of the corner. Drizzle onto the chocolate fudge base layer in one direction, and then run a toothpick shallowly through, in the opposite direction (refer to photos in post).
- Refrigerate fudge until solid before cutting.
Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 5 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
MERRY MINT FUDGE RECIPE - (5/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 7
Steps:
- 1. Line 8x8 inch pan with aluminum foil, extending foil over ends of pan 2. Lightly coat with nonstick spray 3. Set aside 4. In heavy 3 quart saucepan, combine marshmallow cream, sugar, evaporated milk and butter 5. Cook stirring constantly, over medium heat until mixture comes to full boil 6. Reduce heat to medium-low 7. Gently boil for 4 minutes, stirring constantly 8. Remove from heat 9. Stir in chips and vanilla until melted 10. Fold in chopped patties 11. Spread in prepared pan 12. Cool 13. Refrigerate until firm 14. Cut into squares
HOLIDAY MERRY MINT FUDGE
Number Of Ingredients 7
Steps:
- 1. Line 8 x 8 x 2-inch pan with aluminum foil, extending foil over ends of pan. Lightly coat with nonstick cooking spray. Set aside.2. In heavy 3-quart saucpan combine marshmallow creme, sugar, evaporated milk and butter. Cook, stirring constantly, over medium heat until mixture comes to full boil. Reduce heat to medium-low. Gently boil for 4 minutes, stirring constantly. Remove from heat.3. Stir in chocolate morsels and vanilla until melted. Fold in Keebler Fudge Shoppe Merry Mint Patties. Spread in prepared pan. Cool. Refrigerate until firm. Cut into squares. Serve at room temperature
Nutrition Facts : Nutritional Facts Serves
ANDES MINT FUDGE RECIPE
This fudge is so simple to make and my entire family loved it.
Provided by Elyse Ellis
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.
- Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.
- Let boil and stir continuously for 5 minutes.
- Add Andes Baking Chips and vanilla and stir until the chips are melted.
- Spread immediately into prepared pan.
- Refrigerate for at least 2 hours or until set up.
- Cut into 1 inch squares.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 75 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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