DARK CHOCOLATE PEPPERMINT FUDGE
I double this recipe and put it in a heart-shaped silicone baking mold for Valentine's Day! I prefer using silicone baking molds as it is easier to pop right out of the mold without having to use a cooking/baking spray.
Provided by Just Emily
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
- Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
- Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 40.5 g, Cholesterol 16 mg, Fat 14.5 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 58 mg, Sugar 35.2 g
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.
DARK CHOCOLATE FUDGE WITH MINT FILLED DELIGHTFULLS™
It's hard to believe that just four ingredients add up to so much flavor and visual appeal in one treat. Mint Filled DelightFulls provide double duty here, adding color and textural contrast to this easy-to-make fudge.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 2h20m
Yield 20
Number Of Ingredients 4
Steps:
- Line 8-inch-square baking pan with foil. Coarsely chop 1/4 cup DelightFulls morsels; set aside.
- Combine dark chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in vanilla extract. Gently stir in remaining 1/2 cup DelightFulls morsels just until morsels are covered.
- Spread mixture evenly into prepared baking pan. Sprinkle with coarsely chopped DelightFulls morsels. Press gently into fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store refrigerated in airtight container.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 19.9 g, Cholesterol 5.1 mg, Fat 9.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.8 g, Sodium 26.2 mg, Sugar 11.4 g
DARK CHOCOLATE MINT FUDGE
Categories Candy Milk/Cream Chocolate Dairy Dessert Christmas Winter Chill Bon Appétit
Yield Makes 2 dozen
Number Of Ingredients 11
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.)
FOOLPROOF DARK CHOCOLATE FUDGE
I make this at Christmas, but why not try it any time of year. Summer is not the best time for fudge, especially if it is hot, but this one seems to turn out whenever...enjoy!
Provided by CookbookCarrie
Categories Candy
Time 15m
Yield 40 squares
Number Of Ingredients 4
Steps:
- Over low heat, melt the chips in the sweetened condensed milk.
- Remove from the heat and stir in the nuts and vanilla.
- Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
- Chill and pop out of pan.
- Peel off foil and cut into 1-inch squares.
Nutrition Facts : Calories 111.8, Fat 6.5, SaturatedFat 3, Cholesterol 3.4, Sodium 14.1, Carbohydrate 13.8, Fiber 0.9, Sugar 12.4, Protein 1.8
DARK CHOCOLATE FUDGE
Make and share this Dark Chocolate Fudge recipe from Food.com.
Provided by HopeK
Categories Candy
Time 1h30m
Yield 2 pounds, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chips w/milk and salt.
- Remove from heat and stir in walnuts and vanilla.
- Spread evenly into wax paper lined 8 or 9" square pan.
- Chill pan 2 hours or until firm.
- Turn fudge onto cutting board, peel off wax paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 370.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 13.5, Sodium 71.5, Carbohydrate 53.5, Fiber 3, Sugar 49.1, Protein 5.3
BAVARIAN MINT FUDGE
My sister-in-law sent this mint chocolate fudge to us one Christmas, and it's been a traditional holiday treat in our home ever since. With just six ingredients, it couldn't be any easier to make. -Sue Tucker, Edgemoor, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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