Wednesday, December 16, 2009

Mint Fudge

Simplicity is a key objective in our Christmas kitchen this year and this recipe for mint fudge, from my dear friend, Linda, is helping us attain that goal while still enjoying some festive and celebratory treats.


~Mint Fudge~
250 g. semi sweet chocolate (1 bag of semi-sweet chocolate chips is 300 g. so we just used the whole bag)
2/3 can sweetened condensed milk
83 g. white chocolate (1/3 of the amount of semi-sweet chocolate)
1/3 can sweetened condensed milk
1 tsp. mint extract
couple/few drops green food coloring

1. Prepare an 8x8" square pan by lining it with waxed paper.

2. Melt the semi-sweet chocolate in a double boiler (ours, makeshift, is a pyrex bowl resting in a saucepan, but not touching the bottom) and add 2/3 can sweetened condensed milk. Spread this mixture in the prepared pan. Refrigerate while you prepare the mint layer.

3. Melt the white chocolate and add the remaining 1/3 can sweetened condensed milk, mint extract, and food coloring. Spread this mixture over the cooled fudge layer and cool. When cool and firm, cut. Makes 36 pieces.

And if you are fortunate enough to have a baking daughter like Tayta, making this fudge is as simple as saying, "Please."

1 comment:

Ivo Serentha and Friends said...

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Even week another photo album

Greetings from Italy,

Marlow