- 81
Ingredients
- 1-1/2 teaspoons butter, softened
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided
- 2 teaspoons vanilla extract
- 1 cup white baking chips
- 3 teaspoons peppermint extract
- 1 to 2 drops green food coloring
Preparation
Step 1
Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm.
Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 1-3/4 pounds.