Mint Chocolate Pudding Fudge Recipes

MINT CHOCOLATE FUDGE

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.

LAYERED MINT CHOCOLATE FUDGE

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.

DARK CHOCOLATE MINT FUDGE

Steps:

• Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)