Layered Mint Fudge

This is one of my favorite things to make each Christmas. I never knew fudge could be so easy! It looks great on a cookie tray, and also makes a delightful hostess gift. The best part? You probably have all the ingredients on hand!

Start by preparing the pan. Line a 9 inch pan with foil. If you're using regular foil, grease the foil with butter. This time, I used Reynolds Release which worked really well - I didn't have to grease the foil and I didn't get the buttery "film" on the fudge. (Not that there's anything wrong with a buttery film on anything!)

Then combine the chocolate chips and 1 cup of the evaporated milk in a medium saucepan.



Heat over low heat and stir constantly until the chips melt. Stir well so that mixture is very smooth.



Remove from the heat and add the vanilla.



Pour half of the chocolate mixture into your foil-lined pan



and spread it evenly.



Cover with plastic wrap and refrigerate for about 15 minutes or until firm. Set the rest of the chocolate mixture (in the pan) aside for the time being.

To make the mint layer, combine the white chocolate chips with the remaining milk



and cook and stir over low heat until melted and smooth. Remove from the heat then add the peppermint extract.



Three teaspoons of peppermint extract will seem like a lot - it will smell very strong and you'll think it's too much. It's not. Add it all. You really need it to get the minty flavor.

Now add the green food coloring - just a few drops!



Note that I added way too much. My fudge is now leprechaun green instead of minty. Be careful! (Or use one of the food coloring bottles that only comes out a drop at a time, not one with an open top like I did!)

Stir well to incorporate the color and then spread over the chocolate layer.



Cover again with the plastic wrap and refrigerate to set, again about 15 minutes.

Now heat the remaining chocolate mixture over low heat so that it's spreadable.



Spread the chocolate over the mint layer,



then cover and refrigerate overnight. Now remove the foil and fudge from the pan, and peel back the foil.



Slice the fudge into strips



and then cut into bite sized pieces.



(Man, that is a bright green mint layer!)

Enjoy!

Get more Christmas ideas at the Krazy Kitchen. And other recipe inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesday, Tuesdays at the Table and Tasty Tuesday.

Layered Mint Fudge

2 cups (12 ounces) semi sweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
2 tsp. vanilla
1 cup white chocolate or vanilla chips
3 tsp. peppermint extract
1 to 2 drops green food coloring

Line a 9 inch square pan with foil; grease foil with butter, or use Release foil. In medium saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook and stir 5-6 minutes or until smooth. Remove from the heat and add vanilla; stir several minutes or until creamy. Spread half of mixture into prepared pan. Refrigerate 15 minutes or until firm. Set remaining chocolate mixture aside.

In a small saucepan, melt white chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from heat; add peppermint and green 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 it achieves spreading consistency; spread over mint layer. Cover with plastic wrap and refrigerate overnight.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator. Makes 1 3/4 pounds.