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Pairing peppermint and chocolate is a natural. Family and friends gobble up these sweet confections. —Kandy Clarke, Columbia Falls, Montana
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 51 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.
Originally published as Peppermint Candy in Taste of Home August/September 1993, p65
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Reviewed on Dec. 20, 2010 by love2bake_PA
Tasty and easy. I brought a batch to work today. Everyove raved about them and several people asked for the recipe.
Reviewed on Dec. 16, 2010 by morford95
This is a family favorite and a hit any time I make it for others. I call it Peppermint Fudge. I cut the peppermint extract to 2 teaspoons and add another drop or two of the food coloring. It does set up really fast; the key for me is to reheat the remaning chocolate just before adding it to the top.
Reviewed on Dec. 14, 2010 by chocolate lady
I make a similar layered mint chocolate candy every year that turns out great. I use 2 cups of semi-sweet chocolate chips and add 2 teaspoons of vanilla extract after melting the chocolate with the sweetened condensed milk. I use 1 tablespoon of peppermint extract. There is no need to refrigerate the mint layer before adding it on top of the first chocolate layer. Refrigerate 10 minutes between adding each layer. Chill for 2 hours before removing the waxed paper and cutting. I do not butter or grease the waxed paper. It peels right off!
Reviewed on Dec. 28, 2009 by lex0220
A word of caution..use real butter. I used smart balance spread and the bottom layer never set. Even after removing the wax paper and puting this in the freezer...still tacky. That said...this recipe didnt work for me taste wise either. The mint portion was very intense and stiffer (due to same amount of chips and alot less sweetened condo milk) and the chocolate was just..lost. I will try with PB chips and 3/4 cup sweetened condo milk next time. Might save it. But i doubt it. Oh well..
Reviewed on Dec. 26, 2009 by debbiezalaznik
The chocolate for me was sticky and hard to handle. I had some trouble spreading the layers. The candy tasted very good.
Reviewed on Dec. 25, 2009 by copinkcuffs
After reading reviews on the candy being too thin, I decided to double the recipe. Other than that, I made it exactly to specification, and it came out very soft. More like fudge, than chocolate candy. The flavor was still there, which was delicious, but it was not what I was expecting. Could not serve it in a bowl like the picture shows. I had to serve it right on the wax paper with a knife, otherwise it would've stuck together. I probably won't make it again.
Reviewed on Dec. 21, 2009 by ccoffeytoh
it was the best treat at thanks giving
Reviewed on Dec. 21, 2009 by JFelt
This was simple and very tasty. I believe making it in 2 layers instead of three would be easier and not change the taste a bit.
Reviewed on Dec. 19, 2009 by sdonoghue@cogeco.ca
This was excellent and simple to make. I agre it didn't make up as high as the picture, but my 3 boys sure didn't care.
Reviewed on Dec. 19, 2009 by suec72104
I agree that the candy turned out thinner than it looked in the pictures. To adjust I used the 1 cup chips and 3/4 cup milk for the entire bottom layer and make the same for the top layer. I also used red food coloring for 1 batch and green for another batch and added crushed peppermint to the middle layers. Very good!!
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