Prep 5 mins
Cook 25 mins
I took an existing recipe and played with it creating a different fudge that is a welcome addition on any Holiday goody tray. This recipe can easily be done using a microwave. I just prefer to cook things on the stove. Time does not include 2 hrs. needed to refrigerate for setup.
- 2 cups milk chocolate chips
- 3⁄4 cup semi-sweet chocolate chips
- 2 cups mint chocolate chips
- 1 cup white chocolate chips
- 2 (14 ounce) cans sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 dashes salt
- In a heavy saucepan, combine the 2 cups milk chocolate chips and 3/4 cup semi-sweet chocolate chips along with 1 can sweetened condensed milk, and 1 dash of salt.
- Heat on low, stirring occasionally to melt chocolate. Remove from heat and stir in vanilla.
- Line an 8 or 9 inch square pan with wax paper; leaving an overhang of paper for removing the fudge from the pan later.
- Pour fudge mixture into the wax paper lined pan. Refrigerate.
- In same saucepan combine 2 cups mint chocolate chips, 3/4 of the remaining can of sweetened condensed milk, and dash of salt.
- Heat on low, stirring occasionally to melt chocolate.
- Spread mint chocolate over refrigerated chocolate fudge layer and place back in refrigerator.
- Wash and dry saucepan then combine white chocolate chips, and remaining sweetened condensed milk. Heat on low, stirring until chocolate melts, being careful not to burn; mixture will be thicker. Spread white chocolate mixture over the mint layer. This should just be a thin covering.
- Refrigerate at least 2 hours or until well set.
- Carefully lift fudge out of pan using the wax paper. Cut into individual pieces. Refrigerate any leftover pieces in a covered container.
Although I'm not a big fan of mints, I did make this fudge according to the recipe & used a 9-inch square pan! Cut the finished candy into 1-inch squares & hauled it off to a neighborhood potluck, where neighbors & friends thoroughly enjoyed it! So much so, in fact, that it was all gone within an hour, & now my other half (who DOES like mints) would like me to make several batches of it during the end-of-year holidays! So, I guess it's a keeper recipe! Thanks for sharing it! [Made & reviewed for one of my group mates in the current Aus/NZ Recipe Swap]