Chocolate Mint Candy Fudge Recipes

MINT CHOCOLATE FUDGE

Steps:

• Line an 8 or 9 inch square pan with waxed paper.
• In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
• Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

CHOCOLATE MINT CANDY

Steps:

• 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; 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.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

CHOCOLATE MINT FUDGE

Steps:

• 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.

CHOCOLATE MINT FUDGE

Steps:

• Spray an 8-inch square baking dish with cooking spray. Line the bottom with parchment paper, spray the paper, and set pan aside.
• Place the white chocolate chips in a large microwave-safe bowl and heat in 15-second intervals, stirring well after each interval, until melted and smooth.
• Remove the lid and foil top from the tub of frosting and heat until pourable, about 30 seconds.
• Pour the frosting over the melted chips, then add the peppermint extract, salt, and food coloring. Stir to combine.
• Quickly add the mini chocolate and stir just 2 or 3 times-you want the chips to melt and create swirls in the fudge; if you stir too much your fudge will be brown rather than swirled.
• Pour the mixture into the prepared baking dish and smooth the top.
• Refrigerate for 2 hours, or until set. Slice and serve.

CHOCOLATE MINT CANDY (FUDGE)

Steps:

• 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.

ANDES MINT FUDGE

Steps:

• Line a 9-inch square dish with parchment paper. Set aside.
• In a large mixing bowl, add 1 bag Andes baking chips and marshmallow cream. Set aside.
• In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat. Pour over Andes chips and marshmallow cream.
• Using an electric mixer, beat mixture until baking chips are melted and fudge is creamy (about 1-2 minutes). Very gently, fold in extra 1 cup Andes baking chips. You want to stir as little as possible so they don't completely melt.
• Pour into prepared pan. Allow fudge to set at room temperature for 4 hours.
• For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!

CANDY CANE CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch square pan with parchment paper. Or line with aluminium foil and lightly grease.
• In a medium saucepan add the chocolate chips and sweetened condensed milk.
• Allow to melt over low heat while gently stirring.
• Once chocolate is just melted, remove the pan from the heat and gently stir in the vanilla extract.
• Pour into the prepared pan and sprinkle the candy canes over top.
• Place in the fridge to chill for at 4 hours, then cut into small pieces.

BAVARIAN MINT FUDGE

Steps:

• Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

ANDES MINT CHOCOLATE FUDGE

Steps:

• Line a 9x9 baking dish with parchment paper
• In a microwave safe bowl, combine the semi sweet chocolate chips and sweetened condensed milk
• Place in the microwave for 1 minutes
• Allow to sit for another minutes before whisking
• If not melted, place in the microwave for an additional 30 seconds
• Pour fudge into baking dish
• Sprinkle the baking chips and mini chocolate chips over the top
• Place on the counter to set over night
• Cut into 1 inch squares and enjoy!