Print Options

Back to Layered Mint Fudge >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Layered Mint Fudge

"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!"

81 ServingsPrep: 15 min. Cook: 20 min. + chilling

Ingredients

1-1/2 teaspoons butter, softened
2 cups (12 ounces) 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

Directions

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

2 of 2

Layered Mint Fudge (continued)

Directions (continued)

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. Yield: 1-3/4 pounds.

Nutrition Facts: 1 serving (1 each) equals 49 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 9 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.