Mintbavariandessert Recipes

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.

BAVARIAN CREAM

Steps:

• In a large bowl beat egg yolks, vanilla extract and powdered sugar until thick and fluffy.
• In a small bowl sprinkle gelatin over 1/4 cup cold milk.
• Heat rest of the milk, add to cold milk mixture and stir until gelatin is completely dissolved.
• Let milk mixture cool down, add to eggs and beat for about 3 minutes.
• Beat heavy whipping cream and fold into the egg-milk mixture.
• Pour into decorative glasses or leave in bowl.
• Cover and refrigerate at least for 4 hours or overnight.

BAVARIAN MINTS

Steps:

• Line an 8x8 baking dish with foil or parchment paper, leaving overhangs around the edges. Grease the foil with butter.
• Place a medium saucepan over low heat. Add milk chocolate chips, unsweetened chocolate, and butter. Stir until smooth and melted.
• Turn off the heat and mix in condensed milk, peppermint extract, and vanilla extract.
• Transfer the mixture into a bowl and beat with an electric mixer at low speed for 1 minute. Increase speed to high and beat for 1 more minute.
• Refrigerate the mixture for 15 minutes, taking it out every 5 minutes to whisk it by hand. Beat with an electric mixer for 2 minutes.
• Pour the mixture and spread evenly into the greased baking dish and refrigerate until firm, about 2 hours.
• Using the overhangs, lift the fudge out of the pan. Slice it with a sharp knife into 1/2-inch squares. Enjoy!

BAVARIAN MINTS RECIPE - (4.6/5)

Steps:

• Melt chocolate chips, chocolate square and margarine in a heavy medium saucepan on lowest heat, stirring often until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth. Add condensed milk, peppermint extract and icing sugar. Mix well. Work with hands until pliable. Divide dough into portions. Work each portion into 1/2 inch rope. Cut with sharp knife into 1/2 inch pieces. Place on waxed paper to set. Sieve icing sugar over top. Makes about 8 dozen.

BAVARIAN MINT FUDGE

Steps:

• Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
• In a heavy saucepan, melt the chocolate chips and remaining butter over LOW heat, stir until smooth.
• Remove from the heat; stir in the milk and extracts until well blended.
• Spread into prepared pan.
• Refrigerate until set.
• Using the foil, lift fudge out of the pan.
• Discard the foil; cut fudge int 1-in. squares.
• If leftovers, store in the refrigerator.