Recipe by Marg (CaymanDesigns)
I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them! I've gotten several z-mails asking about the candy coating. They are wafers that you melt to then dip candies into to coat them. They are usually sold in the candy section of craft or baking stores. I've seen them in the candy making section of Wal-Mart also. If you look at the ingredients photo on Easy (But Elegant) Chocolate Candy, you'll see a photo of them. They are a different 'stiffness' than white chocolate chips but some reviews have successfully used those when they can't find the candy coating. Hope that helps!
Top Review by Classy Gal
I will rate the fudge part 5 stars but I will say that I tried the Hershey's white chocolate chips to do the peppermint part, as some suggested, and it came out terrible...all greasy & wouldn't spread at all. Next time I will follow directions exactly as stated and use the candy coating.
- 473.18 ml semi-sweet chocolate chips (12 ounces)
- 396.89 g can sweetened condensed milk, divided
- 9.85 ml vanilla extract
- 170.09 g white candy coating (see note above)
- 9.85-14.78 ml peppermint extract
- 0.19 ml green food coloring
Directions See How It's Made
- In a heavy saucepan, melt chocolate chips with 1 cup milk.
- Remove from the heat; stir in vanilla.
- Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
- Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
- Stir in peppermint extract and food coloring.
- Spread over bottom layer; chill for 10 minutes or until firm.
- Warm remaining chocolate mixture if necessary; spread over mint layer.
- Chill for 2 hours or until firm.
- Remove from pan; cut into 1-in. squares.