CHOCOLATE SWIRLED PEPPERMINT FUDGE
Chunks of minty chocolate are sprinkled liberally throughout this easy white fudge.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h17m
Yield 32
Number Of Ingredients 5
Steps:
- Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
- Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.
- Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 9.6 g, Protein 1.9 g, SaturatedFat 6.3 g, Sodium 63.9 mg, Sugar 13.4 g
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
LAYERED MINT CHOCOLATE FUDGE
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
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
CHOCOLATE-MINT SWIRL CAKE
From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
- In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
- Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g
MINT CHOCOLATE FUDGE
This decadent layered fudge is perfect for those who love the 'After Eight' combination of chocolate and mint. Makes a perfect food gift!
Provided by mezzy29
Time 45m
Yield Makes Pieces
Number Of Ingredients 0
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.
CHOCOLATE MINT CANDY (FUDGE)
I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them! I've gotten several z-mails asking about the candy coating. They are wafers that you melt to then dip candies into to coat them. They are usually sold in the candy section of craft or baking stores. I've seen them in the candy making section of Wal-Mart also. If you look at the ingredients photo on Recipe #104941, you'll see a photo of them. They are a different 'stiffness' than white chocolate chips but some reviews have successfully used those when they can't find the candy coating. Hope that helps!
Provided by Marg CaymanDesigns
Categories Candy
Time 30m
Yield 64 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60.2, Fat 3, SaturatedFat 1.8, Cholesterol 2.7, Sodium 10.9, Carbohydrate 8.3, Fiber 0.3, Sugar 7.8, Protein 0.9
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