Sunday, February 10, 2013

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

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

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.

One Year Ago Today: Catfish Fingers with Tomato Tartar Sauce

Two Years Ago Today: Paella fried Rice and Bread Soup

Three years Ago Today: Crumpets


Unknown said...

I have checked the ingredients this time I'm sure i find in Itali all them I have to try this Fudge ..blessing simmy

Chocolate Sweets said...

This chocolate fudge looks delicious. Might have to try making some today!

Alicia Foodycat said...

I haven't made that fudge in a while, because I can't really be trusted with it! Such a crowd pleaser.

Barbara said...

Condensed milk makes the best fudge! And everyone wants chocolate this week....I used the peppermint extract in some chocolate cookies during the holidays. Love that combination.
Lovely recipe, Mary!

Ginny Hartzler said...

Can't WAIT!!! Easy and not much standing for me, I am making it this week. Very excited.

Ginny Hartzler said...

I have been trying to pin this, and for some reason it won't go through! Guess I will try later.

Kim said...

This really looks like the perfect treat for the lovers days:)

Unknown said...

Really delicious!
Perfect for Valentine's Day!

Daniela Grimburg said...

The combination of chocolate and mint is simply irresistible! Refreshing and sweet in one bite.

Couscous & Consciousness said...

Gorgeous looking fudge, Mary. I can imagine this being snapped up at the bake sale.

Anonymous said...

my oh my, this is lovely, perfect for my Valentine!

Joanne said...

Oh this is going to be such a winner with The.Boy!

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