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Layered Mint Fudge

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 vanilla or white chips
3 teaspoons peppermint extract
1 to 2 drops green food coloring

Line a 9-in. square pan with foil; grease the foil with butter and set
aside. In a 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

Printed from tasteofhome.com Nov 19, 2008

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Layered Mint Fudge cont.

until firm. Set remaining chocolate mixture aside. In a 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.

Yield: 1-3/4 pounds.