Layered Mint Fudge Recipe
- 1-1/2 teaspoons butter, softened
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup white baking 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 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.
Reviews for Layered Mint Fudge
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"This fudge is amazing! My mom and I usually make it for Christmas or the 4th of July, and all of my relatives eat it right up! They always look forward to our bringing it to their homes."
"I have made this every Christmas for years because everyone loves it. Instead of peppermint flavoring, I use mint as we all like that better. Very good recipe!"
"It was a pain to spread the layers in the pan. Everything KCDOLLAR wrote about it was true for me. It helped to let it cool a little before spreading--and then I resorted to my hands to get it spread. Looks and smell good. Just not sure it's worth the trouble."
"Am I the only one who thought it was a total pain in the butt to spread in the pan? The first chocolate layer kept slipping around on the buttered foil and wouldn't spread to the edges. And then the mint layer was so thick, I had to basically crumble it over the chocolate. I've made some pretty great real fudges before (the kind you have to boil), but this was just too much of a pain to do again."