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Layered Mint Fudge Recipe

Layered Mint Fudge Recipe photo by Taste of Home

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"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!"

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Layered Mint Fudge Recipe

Prep: 15 min. Cook: 20 min. + chilling

Yield: 81 Servings

15 20 35

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 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.

Quicker: Microwave Mint Fudge

Nutritional 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.

Originally published as Layered Mint Fudge in Taste of Home December/January 2007, p13

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Reviews for Layered Mint Fudge

Layered Mint Fudge

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Reviewed on Dec. 14, 2010 by tamimaffitt

I make this every Christmas. It really is very simple. I've never faltered with it. I usually double the recipe into a 10.5" X 14.5" pan. Works beautifully. Also, for the kids' batch, I reduce the peppermint extract 1/2tsp-1tsp. My final suggestion is to cut the fudge into 1" pieces- a little goes a long way. It is quite sweet.

Reviewed on Dec. 11, 2010 by amyneal02

I've made this every year since my first isse in December 2007. Very refreshing. I use peppermint OIL instead of the extract -- only need 1.5 tsps because oil is much stronger than extract. Tastes just like a thin mint! In the past years I've given it as part of a Christmas goodie basket, along with Peanut Butter Pretzel Bites, Christmas Hard Candy, and Pecan Caramels (all in Dec. '07 issue). I can see why this recipe won a blue ribbon :)

Reviewed on Nov. 24, 2010 by sammatthews

This was a HUGE hit last year I will be making it again this year for Christmas

Reviewed on Feb. 14, 2010 by KimberlyV65

Excellent! Everyone loves it!

Reviewed on Dec. 29, 2009 by 4boysrmine

This recipe was very easy to follow and easy to prepare. I did find that in order to melt the chocolate, it took a little higher heat on my stove and a little longer time. Reheating the first mixture for the top layer went fairly quickly as well.

I would make these repeatedly and have no qualms serving them to others as they are extremely tasty. Almost too good. :)

Reviewed on Dec. 04, 2009 by Lisa-Jo

real easy and tastey too

Reviewed on Jan. 07, 2009 by aprilm

I made 6 kinds of fudge to give away for Christmas in 2008. This was by far my favorite and the most impressive. I'm a HUGE Andes' mint fan and I thought this tasted just like them. Think of the money I'll save (and the pounds I'll gain) lol.

Reviewed on Mar. 03, 2008 by mchenryed

This was a hit at the office. Easy to make and very tasty. Will definitely make it again.