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Nutrition Facts
Serving Size 1 (14g) Recipe makes 64 servings
Calories 60
Calories from Fat 26		(44%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 10mg		0%
Potassium 50mg		1%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 0.3g	1%
	Sugars 7.8g
Protein 0.9g		1%
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Chocolate Mint Candy (Fudge)

Recipe #4075 | 30 min | 30 min prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Nov 6, 1999

I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them! I've gotten several z-mails asking about the candy coating. They are wafers that you melt to then dip candies into to coat them. They are usually sold in the candy section of craft or baking stores. I've seen them in the candy making section of Wal-Mart also. If you look at the ingredients photo on Easy (But Elegant) Chocolate Candy, you'll see a photo of them. They are a different 'stiffness' than white chocolate chips but some reviews have successfully used those when they can't find the candy coating. Hope that helps!

SERVES 64 (change servings and units)

Ingredients

2 cups semi-sweet chocolate chips (12 ounces)
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white candy coating (see note above)
2-3 teaspoons peppermint extract
3 drops green food coloring

Directions

1
In a heavy saucepan, melt chocolate chips with 1 cup milk.
2
Remove from the heat; stir in vanilla.
3
Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
4
Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
5
Stir in peppermint extract and food coloring.
6
Spread over bottom layer; chill for 10 minutes or until firm.
7
Warm remaining chocolate mixture if necessary; spread over mint layer.
8
Chill for 2 hours or until firm.
9
Remove from pan; cut into 1-in. squares.

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Featured Reviews for This Recipe

From: LuuvBunny

On Nov 13, 2009

Excellent fudge!I used parchment paper in the bottom of the pan instead of foil.I always find that foil tears too easily.I used white chocolate chips instead of candy coating and it turned out perfectly.This is a very nice thick firm fudge.Great recipe!

0 people found this review helpful

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From: mama2four

On Sep 19, 2009

My 11 yr old son is the baker in our family. He found this recipe on zaar and has made it many times. It's like eating a huge Andes Candy. Fabulous!!

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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!

15 people found this review helpful

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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!

15 people found this review helpful

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