Easy Chocolate Mint Fudge Recipes

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.

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.

CHOCOLATE MINT CANDY (FUDGE)

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk.
• Remove from the heat; stir in vanilla.
• Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
• Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
• Stir in peppermint extract and food coloring.
• Spread over bottom layer; chill for 10 minutes or until firm.
• Warm remaining chocolate mixture if necessary; spread over mint layer.
• Chill for 2 hours or until firm.
• Remove from pan; cut into 1-in. squares.

EASY PEPPERMINT FUDGE

Steps:

• Line a 9-inch square baking dish with aluminum foil.
• Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
• Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
• Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.

MINT CHOCOLATE FUDGE

Steps:

• Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
• In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
• Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.

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.