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Layered Mint Fudge

Source of Recipe


Linda Richins



List of Ingredients



• 1½ tsp butter, softened
  
• 2 cups (12 ounces) semisweet chocolate chips
  
• 1 can (14 ounces) sweetened condensed milk, divided
  
• 2 tsp vanilla
  
• 1 cup vanilla or white chocolate chips
  
• 1 Tbsp peppermint extract
  
• 1 to 2 drops green food coloring
  






Instructions



1. Line a 9- x 9-inch square baking pan with foil. Grease the foil with butter. In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat. Cook and stir 5 to 6 minutes or until smooth. Remove from heat. Add vanilla and stir for 3 to 4 minutes until creamy. Spread half the mixture in prepared pan. Refrigerate 10 minutes, until firm.
   
   
2. In another heavy saucepan, melt vanilla chips and remaining milk over low heat. Cook and stir 5 to 6 minutes until smooth. Remove from heat. Add peppermint extract and food coloring. Stir 3 to 4 minutes until creamy. Spread evenly over chocolate layer. Refrigerate 10 minutes, until firm.
   
   
3. Heat reserved chocolate mixture over low heat, until mixture is of spreading consistency. Spread over mint layer. Cover and refrigerate overnight or until firm. Using the foil, lift fudge out of pan and gently peel off foil. Cut fudge into 1-inch squares. Store in refrigerator.
   
   Makes 1¾ pounds.