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Layered Mint-Chocolate Fudge

(1)
  1 reviews
  • 50 min prep time
  • 2 hr 50 min total time
  • 11 ingredients
  • 72 servings
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Here’s a great-tasting mint and chocolate layered fudge brownie to be served for a crowd - perfect for dessert.

4 1/2
cups sugar
1/2
cup butter
1
(12-oz.) can evaporated milk
4 1/2
cups miniature marshmallows
18
oz. (3 cups) semisweet chocolate chips
2
oz. unsweetened chocolate, cut into pieces
1
teaspoon vanilla
1
(6-oz.) pkg. white chocolate baking bar, cut into pieces
1/8
teaspoon peppermint extract
1/8
teaspoon green paste icing color
2
tablespoons chocolate sprinkles

Steps

  • 1 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.
  • 2 Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
  • 3 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.
  • 4 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.

Expert Tips

Seal cooled fudge in heavy-duty foil, a freezer bag or an airtight container and freeze it for up to two months. Bring fudge to room temperature before unwrapping it.

Serve this fudge with an assortment of holiday treats on a doily-lined dessert plate or a tiered stand. For gifts, place the fudge in small gift or candy boxes lined with colorful foil. For an old-fashioned touch, individually wrap the fudge in small squares or parchment paper, waxed paper or aluminum foil.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
140
% Daily Value
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
5mg
2%
Sodium
25mg
1%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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