Prep 20 mins
Cook 2 hrs
I'm a bit of a sweets addict and this is one of my favorite recipes for fudge.
- 473.18 ml semi-sweet chocolate chips
- 396.89 g can sweetened condensed milk
- 9.85 ml vanilla extract
- 236.59 ml white confectioner's coating
- 14.79 ml peppermint extract
- 0.06 ml green food coloring (optional)
- in heavy saucepan over low hear, melt chocolate chips w/ 1 cup sweetened condensed milk and vanilla.
- Spread half of the mixture into a wax paper-lined 8 or 9 in square pan; chill 10 minutes or until firm.
- Reserve remaining choloate mixture at room temperature.
- IN another heavy saucepan over low heat, melt white confectioner's piecees with remaining sweetened condensed milk (mixture will be thick).
- Stir in peppermint extract and food coloring (if desired).
- Spread this mixture on chilled chocolate layer; chill 10 minutes longer or until firm.
- Spread reserved chocolate mixture over the mint layer.
- Chill 2 hours or until firm.
Am not a big fan of mints, so I did cut the amount of peppermint extract in half ~ Still, I gotta admit that this fudge has a nice taste to it, & friends LOVED it (& ate most of it!), so that says a lot! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
Wow, GREAT recipe! I, personally, loved it. I did use white chocolate chips instead of white confectionary coating, and it was still amazing. I've used it several times now, and am giving it away as Christmas presents.
However.... be warned- THE PEPPERMINT WILL SMELL TOO STRONG. You will think it will smells way too strong, and it may make your eyes water, but trust me! It will turn out just fine as long as you use the amount called for. The strength of the mint will be very similar to the mintiness of Andes mints.
All in all, incredible recipe, and I will be using it again. :)