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1
Chocolate Mint Fudge: Line an 8x8 inch pan with wax paper.
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2
I tape it in to make it easier.
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3
In a medium bowl combine 12 oz of milk chocolate chips, 2/3 can (approx 10 oz) of sweetened condensed milk, and 2 tsp vanilla extract.
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4
Microwave 45 seconds to 1 minute at a time, stirring in between heating.
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5
Continue until smooth.
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6
Spread 1/2 of the mixture evenly across the bottom of the pan.
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7
Reserved other 1/2 of mixture.
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8
Chill 10-15 minutes.
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9
In a small bowl combine white chocolate chips, remaining 4 oz sweetened condensed milk from can#1, peppermint extract, and green food coloring to taste.
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10
Microwave 45 seconds to 1 minute at a time, stirring in between heating.
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Continue until smooth.
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12
Spread the mixture evenly across the first chocolate layer.
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13
Chill 10-15 minutes.
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14
Reheat reserved chocolate mixture.
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15
Spread the mixture evenly across the mint layer.
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16
Chill for an hour.
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17
Remove from pan and cut into squares.
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18
Chocolate Almond (actually tastes more like chocolate cherry) Fudge: Repeat same steps as above but use almond extract and red food coloring.
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19
Tips: Serve together on a platter for a nice display of Christmas colored desserts!
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20
Refrigerate separately so that the mint does not overpower the other fudge.
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21
I always use Eagle Brand sweetened condensed milk.
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22
It costs about twice as much but I've often been disappointed with the consistency of cheaper brands.
