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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Avatar of Ashley Kinder

Ashley Kinder on 12.13.2013

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

Avatar of dightonmom

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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