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MINT 'N' CHOCOLATE FUDGE




Source of Recipe


rgm


List of Ingredients




1/2 cup butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
Pastel Mint Topping



Recipe



Line 8-inch square pan with foil. In medium-size microwave-safe bowl place butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted.

Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla extract. Blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at HIGH 1 to 2 minutes or until mixture is hot.

Beat with whisk until smooth. Immediately pour into prepared pan. Cover; chill until firm.

Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into 1-inch squares. Cover; store in refrigerator.

Pastel Mint Topping
3 tablespoons softened butter or margarine
1 tablespoon water
1/8 to 1/4 teaspoon mint extract
1 1/2 cups confectioners’ sugar
2 drops green or red food color

In small mixer bowl beat butter or margarine, water and mint extract until blended. Gradually add confectioners' sugar and food color. Beat until smooth.