Microwave Mint Fudge Recipe

5 1 1
Microwave Mint Fudge Recipe
Microwave Mint Fudge Recipe photo by Taste of Home
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Microwave Mint Fudge Recipe

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5 1 1
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My family loves chocolate and mint, so I combined those favorite flavors in this quick fudge recipe.
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/2 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup butter, cubed
  • 5 cups miniature marshmallows
  • 1 package (10 ounces) mint chocolate chips
  • 1 packet (1 ounce) pre-melted baking chocolate
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract

Directions

In a 2-qt. microwave-safe bowl, combine sugar, milk and butter. Microwave on high until mixture comes to a full rolling boil, stirring after 2-1/2 minutes. Cook 3 minutes more, stirring after 1 minute. Add marshmallows; stir until melted. Stir in chips and chocolate until smooth. Stir in nuts and extracts. Immediately pour into a greased 11x7-in. pan. Chill until firm. Cut into squares. Store in the refrigerator. Yield: 2-1/4 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Mint Fudge in Country Woman Christmas 1996, p33

Nutritional Facts

1 each: 75 calories, 3g fat (2g saturated fat), 3mg cholesterol, 12mg sodium, 12g carbohydrate (10g sugars, 0 fiber), 0 protein.

  • 1-1/2 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup butter, cubed
  • 5 cups miniature marshmallows
  • 1 package (10 ounces) mint chocolate chips
  • 1 packet (1 ounce) pre-melted baking chocolate
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  1. In a 2-qt. microwave-safe bowl, combine sugar, milk and butter. Microwave on high until mixture comes to a full rolling boil, stirring after 2-1/2 minutes. Cook 3 minutes more, stirring after 1 minute. Add marshmallows; stir until melted. Stir in chips and chocolate until smooth. Stir in nuts and extracts. Immediately pour into a greased 11x7-in. pan. Chill until firm. Cut into squares. Store in the refrigerator. Yield: 2-1/4 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Mint Fudge in Country Woman Christmas 1996, p33

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Astirn User ID: 6995609 22790
Reviewed Dec. 7, 2012

"This is a great recipe. My family absolutely loves it. I tried it last year, marked it "Best" of the three kinds I made. Made a batch last weekend, my husband and 2 kids have it gone 4 days later.

I made one substitution this year do to our small town not having "Mint Chips". I used a food scale, 4 ounces of andes mints and 6 ounces of regular chocolate chips. The family liked it just as much, just a little less mint flavor. Which was okay, obviously, since it only lasted such a few days."

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