Best 8 Layered Mint Fudge Recipes

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.

LAYERED MINT-CHOCOLATE FUDGE

Steps:

• Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
• Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
• To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
• Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.

LAYERED MINT FUDGE

Steps:

• 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.

LAYERED MINT FUDGE

Steps:

• Line a 9-inch square pan with foil; grease the foil with butter and set aside.
• In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from 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 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 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; refrigerate overnight or until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• 1. Line a 9-inch square pan with foil and spray or butter foil be sure foil extends over opposite ends of pan)
• 2. In a heavy saucepan over low heat, melt the chocolate chips with 1 cup of the sweetened condensed milk. Stir in the vanilla extract. Spread 1/2 the mixture in the foiled pan; chill 10 minutes or until firm. Keep remaining mixture at room temperature.
• 3. In another saucepan over low heat, melt the white chocolate with the remaining sweetened condensed milk. Stir in peppermint extract and food coloring . Spread over chilled chocolate layer; chill 10 more minutes or until firm.
• 4. Now spread reserved chocolate mixture over mint layer. Chill 2 hours or until firm. Remove foil from pan and cut fudge into desired pieces. Store loosely covered at room temperature.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt 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 baking pieces with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring if desired. 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.

LAYERED MINT FUDGE

Steps:

• 1. IN MICROWAVE BOWL, MELT CHIPS WITH 1 CUP SWEET MILK, STIRRING EVERY 30-45 SEC. THEN ADD VANILLA.
• 2. SPREAD HALF THE MIXTURE INTO FOIL-LINED 8 OR 9 IN. SQUARE PAN. BUTTER THE FOIL FIRST.CHILL 10 MIN. OR UNTIL FIRM.
• 3. COVER REMAINING CHOCOLATE WITH LID TO KEEP SPREADABLE & SET ASIDE FOR NOW.
• 4. IN MICROWAVE BOWL, MELT CANDY COATING WITH REMAINING SWEET MILK, STIRRING EVERY 30-45 SEC. MIXTURE WILL BE THICK, BUT POURABLE. ADD PEPPERMINT EXTRACT & FOOD COLORING.
• 5. SPREAD ON CHILLED CHOCOLATE LAYER; CHILL 10 MIN. LONGER OR UNTIL FIRM.
• 6. IF RESERVED CHOCOLATE MIXTURE BECOMES TOO COOL, SLIGHTLY REHEAT.SPREAD RESERVED CHOCOLATE MIXTURE ON MINT LAYER. CHILL 2 HOURS OR UNTIL FIRM.
• 7. TURN ONTO CUTTING BOARD; PEEL OFF PAPER & CUT INTO 1" SQUARES.
• 8. THIS CAN BE REFRIGERATED OR LEFT OUT. TASTES YUMMY EITHER WAY.

LAYERED MINT FUDGE

Steps:

• 1. Line a 9-inch square pan with foil; grease the foil with butter or margarine and set aside.
• 2. In a heavy saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook and stir for 5 to 6 minutes or until smooth; remove from heat.
• 3. Add vanilla; stir for 3 to 4 minutes or until creamy.
• 4. Spread half of the mixture into prepared pan; refrigerate for 10 minutes or until firm; set remaining chocolate mixture aside.
• 5. In a heavy saucepan, melt vanilla chips and remaining sweetened condensed milk over low heat; cook for 5 to 6 minutes or until smooth (mixture will be thick).
• 6. Remove from heat; add peppermint extract and food coloring; stir for 3 to 4 minutes or until creamy; spread evenly over chocolate layer; refrigerate for 10 minutes or until firm.
• 7. Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer; cover and refrigerate overnight or until firm.
• 8. Using foil, lift fudge out of pan; gently peel off foil; cut fudge into 1-inch squares; store in refrigerator.