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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. 30, 2012 by manpabrown
maybe use 2 tsp mint instead of 3? Depends on how much you love mint.
Reviewed on Dec. 20, 2012 by Rosalyn Karol
Finished product does NOT look like the picture-and 8-inch pan is too big, makes a thin candy.
Reviewed on Dec. 12, 2012 by 4Huskers
P.S. I use mint extract instead of peppermint.
I have been making this recipe for a long time for Christmas and it always turns out excellent. Someone asked about cutting it. I found a suggestion on google to use a pizza cutter and I did that this morning and it worked perfect! These are so easy to make, look great and tastes wonderful!
Reviewed on Dec. 12, 2012 by beckihomecki
I was a little worried about this recipe at first because I am a marshmallow cream cook fudge kind of person. But I am glad I gave it a try as it was very good and easy to make. To spread the second layer all you need to do is wait just until the mint chocolate isn't warm anymore and the make blobs of it around the pan. Then take a spatula and gently merge the blobs together and to the edges. Since I live in Wisconsin I put my fudge outside for a few minutes to quickly set and lets just say this fudge is so good even the squirrles like it!
Reviewed on Dec. 11, 2012 by beckihomecki
I wasn't sure about this recipe at first because I am a fan of the marshmallow cream fudge you cook; but I am glad I gaveit a try. It was very good. The second layer you can just blop the mint in blobs around the pm
Reviewed on Dec. 07, 2012 by clownclara
I thought this recipe was too easy to be true and found that to be right this a.m. when I took it out of the frig to cut. It was very tasty, pretty easy to assemble, however I now find that I must wrap every piece because it is sticky. It is also difficult to cut even with a buttered knife.
Reviewed on Nov. 30, 2012 by wendyellis
I don't understand how you are supposed to spread the white chocolate layer in the pan if you "refrigerate until set" first - doesn't it get hard when you refrigerate it?
Reviewed on Nov. 20, 2012 by hamster528
I found it hard to spread the 2nd layer of chocolate on because it was only room temperature. If I made it again i would reheat it...i have large gaps in the 2nd layer but will still be yummy.
Reviewed on Aug. 29, 2012 by pavgirl
Any one know if these need to be refridgerated and how long will they keep. Thank-you.
Reviewed on Mar. 27, 2012 by suepdow
Easy to make and delicious! Even people who are not "peppermint lovers" raved about how good this was!
Reviewed on Jan. 26, 2012 by ealtvater
I loved making this recipe! It was ver easy and everyone loved it! Can not wait to try it with different flavors.
Reviewed on Jan. 13, 2012 by sjacnsmith
Really liked these. With the consistency and flavor of fudge but with cool peppermint too, they were way too easy to eat. I made raspberry as well and the red and green combination looked great in my gift boxes for Christmas. I only with that the volume of the chocolate layer was a little greater so it would be easier to get two layers out of it. One layer was always thin. This goes in my "keeper" box, for sure.
Reviewed on Dec. 21, 2011 by MamaDaudelin
Sooo easy and yummy!! Next batch I'm going to try Raspberry instead of the mint!
Reviewed on Dec. 04, 2011 by Bcarroll2919
I have made this candy every year since I found it. I change up the type of chocolate and extract to make other variations too (raspberry and milk chocolate, orange and dark chocolate)
Reviewed on Jul. 02, 2011 by NevadaRose
Wonderful, easy recipe that is addictive. I made this, took it into the office, and it was gobbled up. Couldn't quit eatting it!
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