Saturday, January 2, 2016

Layered Mint Fudge

I tend to get a little out of control over the holidays with baking.  This year, I spent a good two solid days baking 8 different things.  I made toffee, caramels, homemade thin mints, turtle shortbread cookies, Oreo caramel candy, chocolate and vanilla spritz cookies, one other thing that I forgot, and this layered mint fudge.  My husband requested this, and it is a great fudge recipe!  I only use 1/6 the amount of peppermint that the recipe calls for because I don't really enjoy too much peppermint flavor.  I think it turned out wonderfully!

Layered Mint Fudge
recipe source:

1 1/2 t butter, softened
2 c chocolate chips
14 oz. sweetened condensed milk, divided
2 t vanilla
1 c white baking chips
1/2 t peppermint extract (original recipe was 3t, but I thought 1/2 t was perfect)
1-2 drops green food coloring

Line a 9-inch square baking pan with foil and spread the butter all over it.

Place the chocolate chips and 1 c of sweetened condensed milk in a large, heavy saucepan over low heat.  Cook and stir over low heat until the chocolate chips are melted.  Remove from heat and add the vanilla.  Mix well.  Pour half of this mixture into the prepared pan.  Place in the refrigerator for about 10 minute to harden.

Meanwhile, melt vanilla chips and the remaining sweetened condensed milk in a different saucepan over low heat or until the chips are melted.  Remove from heat; add the peppermint and green food coloring.  Spread this over the first layer.  Refrigerate for 10 minutes.

Heat the remaining chocolate mixture over low heat and cook until it's reached spreading consistency.  Remove the fudge from the fridge and spread the remaining chocolate mixture over the green peppermint layer.

Cover and refrigerate overnight or until firm.  Cut into 1 inch squares.

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