Sweets for the Sweet - Chocolate Mint Fudge

From the kitchen of One Perfect Bite...I've just finished making a double batch of this fudge for a holiday bake sale. Candy has proved to be popular at the sales that are held just before Valentine's Day and this recipe is so simple that I was delighted to contribute something, especially when it is so easy to make. This is truly a no-stress confection. There are a boatload of fudge recipes floating through cyberspace. I chose this one because the use of two types of chocolate and peppermint oil or extract make it more interesting than most. I use oil rather than extract in baking because I prefer its more intense flavor, but it is important to know that one can't be substituted for the other in a one-to-one ratio. Peppermint oil is four times stronger than extract and it does not bake off when exposed to oven heat. The oil is available at farmer's markets in my area, but Ive been told it can also be ordered from the King Arthur website. You'll notice that I've used the old-fashioned method for melting chocolate. This again is a personal preference and while I often use the microwave to melt chocolate, I've found there is less chance of it seizing in this recipe when I use a double boiler and take it nice and slow. This recipe was originally developed for Taste of Home magazine and you can their version  here.  If you are looking for something simply scrumptious to prepare for Valentine's Day, you might want to give this recipe a try. Here is how the mint fudge is made.

Chocolate Mint Fudge...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1-1/2 teaspoon + 1 tablespoon butter, divided use
2 cups (12-oz.) semisweet chocolate chips
1 package (11.5-oz.) milk chocolate chips
1 can (14-oz.) sweetened condensed milk
1/8 teaspoon peppermint oil or 1 teaspoon peppermint extract
1 teaspoon vanilla extract

Directions:
1) Line a 10 x 6-inch pan with foil and grease it with 1-1/2 teaspoons butter. Set aside.
2) Melt chocolate chips and reserved 1 tablespoons butter in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat and quickly stir in condensed milk and extracts, stirring until smooth. Spread into prepared pan. Refrigerate until set, about 2 hours. Using foil, lift fudge out of pan. Remove foil and cut fudge into 1-inch pieces. Store in refrigerator. Yield: 60 pieces.

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