Layered Mint Fudge Recipe: How to Make It

Layered Mint Fudge Recipe: How to Make It

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. 2

Line an 8 or 9 inch square pan with waxed paper. Step 2 In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm.

How to make Mint Fudge with chocolate chips?

Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy. 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.

How do you make a layer of Fudge?

Directions Line a 9-in. 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). Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Using foil, lift fudge out of pan.

How do you make fudge with condensed milk?

Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth. Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.

How to make fudge that tastes like Andes mints?

1/2 tsp Creme de menthe OIL, if using extract double this amount as extracts aren't as strong as oils Place milk chocolate chips and 1/2 the sweetened condensed milk in a microwave-safe bowl. Place white chocolate chips and remaining 1/2 can of the sweetened condensed milk in ANOTHER microwave-safe bowl.

Layered Mint Fudge Recipe

Spread in pan. Refrigerate 20 minutes. 2. Meanwhile, in 3-quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy. 3. Spread carefully over chilled chocolate layer.

Combine sugar, cocoa, salt, milk and corn syrup in heavy saucepan. Over medium heat bring mixture to a boil stirring constantly. Cover and boil mixture for 3 minutes. Remove lid from pan; continue cooking until thermometer reaches 234F degrees.

Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1–2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Combine the chocolate and sweetened condensed milk in a medium saucepan. Set on the stove top over low heat. Heat, stirring occasionally, until about 3/4’s of the chocolate has melted. Remove from the heat and let sit for 3 minutes. Stir until smooth and creamy. Stir in the peppermint extract.

Add 3 cups of chopped white almond bark and stir until the almond bark melts. Then pour the white chocolate layer over the peppermint layer. Place the pan in the refrigerator and chill until firm, 1–2 hours. Then lift the fudge out of the pan by the edges of the paper. Cut into squares.

Layered Mint Chocolate Fudge

To Make the brownies: Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside. In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour.

In a medium heavy bottom sauce pot combine the sugar, milk and vegan butter and bring to a boil stirring occasionally. Once it comes to a boil attach a candy thermometer and boil until it reaches 234°F then remove from the heat and stir in the white chocolate and marshmallows and stir until it is all melted and smooth.

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.

Preheat oven to 350°F. Lightly grease a 8x8 pan. Place chocolate and butter in a bowl and microwave & stir in 30 second increments until melted and smooth. Mix in the sugar, eggs, and vanilla extract. Add the flour, cocoa powder, and salt and mix until fully combined.

5 – Loved it. Be the first to rate & review! This mint-layered fudge candy recipe, decorated for Christmas or St. Patrick's Day celebrations, is topped with walnuts. Make and refrigerate the fudge up to two weeks before serving. Source: Better Homes and Gardens.


In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer.

Step 2: Place the can of frosting into the microwave and melt the frosting. Step 3: Add the chocolate chip and microwave again. Step 4: Pour the mixture into the pan. Step 5: Put into freezer. Step 6: Prepare the rest of the ingredients. Step 7: Remove from the freezer and place remaining ingredients on top.

How to Make Andes Mint Fudge. Step-by-Step. Melt 1 1/2 cups chocolate chips (I like semi sweet), with 3/4 cup sweetened condensed milk (14 oz can) over low heat. Once chips melted, place in a 8 x 8 pan (I lined my pan with parchment paper, that I lightly sprayed). Place in refrigerator for about 10 minutes.

Step 1. Line a 9-inch square baking dish with aluminum foil. Advertisement. Step 2. Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture.

Fudge is a tasty sweet with a creamy texture. Adding alcohol for flavoring adds a special taste just perfect for the adults. Prepare the cake pan. Grease the pan. Then line both the base and sides with the parchment or baking paper.

Layered Mint-Chocolate Fudge Recipe

Line a 9x9" or 8x8" pan with foil and spray with nonstick cooking spray. Place white chocolate chips and sweetened condensed milk in a large microwave safe bowl. Heat for 1 minute on high power; stir. Heat an additional 30 seconds, stirring after, and continuing until mixture is just melted together and smooth.

Make the mint chocolate fudge. You can either make the fudge into layers or swirl the two halves of fudge together. If you want to make a layered fudge, simply get your kids to pour one half of the fudge into your prepared baking tin and smooth it down then add the other layer of fudge.

Smooth into an even layer. Now melt the two chocolates (milk and semi-sweet) with some more peanut butter until smooth. Spread over the white chocolate layer and use a table knife to swirl together. Swirled fudge is ready to set up in the fridge. Chill for 30 minutes until firm and ready to cut into pieces and serve.

Preheat the oven to 350 degrees, if using a glass baking dish (if using a nonstick pan, 325 degrees). Using a handheld mixer or whisk, blend the first 4 ingredients in a large bowl. Be sure to break up all clumps of brownie mix. Transfer the mixture to a glass baking dish or nonstick pan. Baking time will depend on pan size.

Microwave Mint Chocolate Fudge can be made in the microwave and only needs 5 ingredients. It has a thick layer of chocolate mint fudge on the bottom with a thin layer of white chocolate on top and finished with crushed peppermint. How to make Microwave Mint Chocolate Fudge. Before starting to make the fudge, line an 8 x 8 pan with wax paper.

Layered Mint Chocolate Fudge Recipe

In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over chocolate and marshmallow cream.

Favorite Holiday Fudge Recipes for Your Sweet Tooth. To see any of the recipes, just click on the link near the photo or the photo itself, to go directly to the recipe page. Thanks to all the bloggers who shared recipes! Easy peanut Butter Fudge. Topping my favorite list is my recipe for easy peanut butter fudge.

Sprinkle mint baking chips over the top of the fudge layer. Let cool completely. In a bowl, with an electric mixer, beat the pudding mix and 2 cups of milk for 2 minutes. Pour the prepared pudding over the cooled cake. Place the cake in the fridge for an hour. Meanwhile: Whip the heavy cream to soft peaks. Slowly add sugar and mint extract.

How to Make White Chocolate Mint Cheesecake Fudge. This recipe only takes a handful of simple steps to make but will taste as it took you all day! Step 1. Line baking pan with parchment paper and also spray sides of the pan with cooking spray. Put the butter and white chocolate chips into a microwave-safe bowl and melt in 30-second increments.

PEPPERMINT FUDGE AS A GIFT. Fudge makes the perfect edible gift for the holidays. The best way to package homemade fudge is in a decorative cookie tin. After the Candy Cane Fudge has cooled, cut it into squares. Cut a piece of parchment paper to the size of your tin or use festive tissue paper. Put a layer of fudge squares over the paper.

Bavarian Mint Fudge Recipe: How to Make It

Keto Chocolate Mint Fudge. How about some of the best keto fudge? You are going to want to try this recipe for low carb keto mint chocolate fudge. A savory and creamy fudge recipe that is easy to make and super tasty. It can’t get an easier than this NO bake keto recipe.

With the festive minty green layer, a batch of Mint Fudge Brownies is perfect for St. Patrick’s Day, Easter, or Christmas celebrations. Baked in a 9 x 13-inch pan, this recipe for Mint Fudge Brownies makes 24 servings — plenty for a large group. Since they are so rich, I recommend cutting them smaller than you would regular brownies.

How to make Mint Brownies: Preheat oven to 350°F degrees. Line 9×13 baking pan with foil and spray with nonstick cooking spray or line with parchment paper. Place the flour, cocoa powder, baking soda, salt and both sugars into the bowl of an electric mixer. Mix on low until combined.

Eagle Brand Sweetened Condensed Milk - Eagle Brand Sweetened Condensed Milk is the magic ingredient that bakers have used for over 150 years to create great desserts.

Grinch Fudge Recipe {No Sugar Added/ Low-Carb/ Keto-Friendly} Yield: 25 pieces. INGREDIENTS: Chocolate Layer: 1 1/2 cups Heavy Whipping Cream 1/4 cup Pyure Organic Confectioners Stevia Blend * 3 tbsp Butter 1 1/2 tsp Vanilla Extract 1 1/2 cups Lily’s Dark Chocolate Chips, or sugar-free chocolate chips. Mint Layer: 8 ounces Cream Cheese, softened

Mint Chocolate Fudge Recipe

Grease a 9 inch square pan with butter. Line the bottom of the pan with mint oreos in an even layer. Chop the remaining leftover oreos and set aside. Prepare brownie batter according to directions on package. Pour brownie batter on top of oreos and bake until done. The brownies are done when a toothpick comes out with just a few moist crumbs.

Mint infused cake, a layer of fudge and minty cream create a dreamy combo! Based on my mom’s super easy recipe from the 1970’s, I nixed the Cool Whip for real whipped cream. Plus this Grasshopper Cake can be made with a cake mix or a white cake from scratch, depending on how much time you want to spend in the kitchen.

Line an 8 x 8 with parchment paper, set aside. In heavy saucepan over low heat combine all abut 1/3 cup of the Crème De Menthe chips, 1 cup semi sweet chips, vanilla and 1 cup sweetened condensed milk. Stir until chocolate has melted. Remove from heat and stir in bourbon. Spread mixture onto prepared pan.

1/2 teaspoon salt. Directions: Using a mixer (hand or stand), cream butter and sweeteners. Pour eggs in one at a time and whip until fluffy. Add vanilla. Mix. Add all dry ingredients and mix until well combined. Spread into a thin layer in a 13×9 buttered dish.