The Pioneer Woman Tasty Kitchen
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Mint Chocolate Chip Fudge

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Level: Easy

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Description

This is one of the best fudge recipes I’ve ever made. It’s creamy, not grainy at all and has a subtle hint of mint throughout.

Ingredients

  • 14 ounces, weight Sweetened, Condensed Milk
  • 10 ounces, weight Nestle Winter Dark Chocolate & Mint Morsels Or Andes Mints/Chips (1/4 Cup Reserved)
  • 1 cup Semi-Sweet Chocolate Chips
  • 4 Tablespoons Unsalted Butter
  • ¼ teaspoons Peppermint Extract

Preparation

1. Line a 9×9 dish with wax paper allowing paper to hang over two sides of the dish. Set aside.

2. In a medium pot over low heat, combine the condensed milk, chocolate chips, butter and peppermint extract. Stir constantly until smooth.

3. Pour the melted chocolate mixture into the wax paper-lined dish. Use a knife to smooth the surface. Then sprinkle the reserved chocolate chips on top of the fudge. Gently press the chips into the fudge.

4. Refrigerate until set, about 1 hour. Remove fudge from pan using the paper “handles” and slice into cubes.

2 Comments

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Ashley Kinder on 12.13.2013

Ooh, that’s an idea! I’ll have you try your version of fudge next time!

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dightonmom on 12.8.2013

This is the same way I make fudge…but I don’t use the peppermint. I use almonds or walnuts and sometimes raisins. Tastes like a Chunky!

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