Fabulous Mint Fudge We Made Last Night Recipes

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FABULOUS FUDGE



Fabulous Fudge image

Provided by Anne Thornton, Host of Dessert First

Time 3h20m

Yield about 64 squares

Number Of Ingredients 6

1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup milk chocolate chips
Fine sea salt
1 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts

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.

LAYERED MINT CHOCOLATE FUDGE



Layered Mint Chocolate Fudge image

Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 2h20m

Yield 30

Number Of Ingredients 6

2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
2 teaspoons vanilla extract
6 ounces white confectioners coating* or premium white chocolate chips
1 tablespoon peppermint extract
1 drop Green or red food coloring

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.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g

LAYERED MINT FUDGE



Layered Mint Fudge image

"I make this festive fudge year-round, but especially at Christmastime," writes Denise Hanson of Anoka, Minnesota. "I've brought it to many different occasions and am asked for the recipe every time. I've also entered it in our local fair and won the blue ribbon!"

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-3/4 pounds.

Number Of Ingredients 7

1-1/2 teaspoons butter, softened
2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup white baking chips
3 teaspoons peppermint extract
1 to 2 drops green food coloring

Steps:

  • Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. , In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. , Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

FABULOUS MINT FUDGE WE MADE LAST NIGHT!



Fabulous Mint Fudge We Made Last Night! image

My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot

Provided by Kathy_in_Colorado

Categories     Candy

Time 15m

Yield 4 pounds, 24 serving(s)

Number Of Ingredients 6

1 cup sugar
1 (7 ounce) jar marshmallow creme
1 cup butter or 1 cup margarine
1 (10 ounce) package Andes mint baking chips
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 80.9, Carbohydrate 15.9, Sugar 12.4, Protein 0.6

MINT FUDGE WE MADE LAST NIGHT



MINT FUDGE WE MADE LAST NIGHT image

Categories     Candy     Chocolate     Christmas     Quick & Easy

Yield 1 pan

Number Of Ingredients 6

1 cup sugar
1 (7 oz.) jar Marshmallow Creme
1 cup butter or margarine
1 package (10 oz.) Andes Baking Chips
1 (5 oz.) can evaporated milk (about 2/3 cup)
1 teaspoon vanilla extract

Steps:

  • 1. Lightly grease a foil-lined 9x9x2 inch pan; set aside. 2. 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. 3. Add Andes Baking Chips and vanilla extract, stirring until chips are melted. 4. 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. Makes Approx. 4 pounds.

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