Chocolate Mint Candy (Fudge)

From: Chef #527016

On Jul 30, 2008

I don't know how I have gone this long and not reviewed this fantastic recipe. I read other comments, and have occasionally added a little milk to the last round of chocolate, so it will smooth out easier. Also, I have substituted the candy coating and extract for Guittard's mint chips, or cappuchino chips...or white chips with orange extract instead. I don't have food colouring so I my orange version looked brown and white! Mint is my favorite but for coffee lovers, I think the cappuchino would be enjoyed.

From: Mary22 #2

On Apr 28, 2008

I liked this a lot, but I didn't give it 5 stars because it wasn't minty enough for me, and it was thick. Next time I make it, it will be in a bigger pan to make them thinner. The mint to chocolate ratio is too slanted for me, and I'll double the mint extract. I'll tell people they are homemade thin mints!! Thanks for posting!

From: GaylaJ

On Aug 20, 2005

These are so delicious! I love simple recipes that pay back more in taste and presentation than the amount of labor put into them. I used the microwave to do the melting and also added a bit of shortening before I rewarmed the last layer of chocolate to make sure it would be thin enough to spread nicely. Thanks, Marg, for sharing this recipe!

From: ChipotleChick

On Nov 15, 2002

These are SO GOOD I cannot describe them! Kind of like Andes Mints, but thicker. I used white chocolate instead of the coating, and it worked extremely well. I also did all of my melting in the microwave on about 20% heat, which made it come out a little thick, but it did not affect the taste and texture after chilling. I also left out the food coloring, just because I forgot to add it. Thanks for the wonderful recipe! I will, without a doubt, be making this again! Probably for Christmas!