One of the catalogs that I received and enjoyed flipping through was one from Crate & Barrel--one of my favorite stores. My husband was browsing through the pages and found something that he said looked really good. The item he tagged were mint meltaways, and they cost $22 for an 18.5 ounce package. Yikes!
I agreed that they looked good, but I was determined to make these myself for a fraction of the cost. I did a search for mint meltaways and came across a few potential recipes. When I saw the one on Dying for Chocolate, I knew this was the one I wanted to make. It only contained 5 ingredients with the option to add food coloring.
Both Addison and my husband tried one and loved them. I thought that it could have used more mint flavoring, but that's just me. My husband said that it was perfectly balanced just the way it was. And the best part was that the recipe made about 36 pieces, so we shared these with some friends!
Mint chocolate fudge (mint meltaways)
- 2 cups (12 oz pkg) semi-sweet chocolate chips
- 1 (14 oz) can Eagle Brand Condensed Milk, divided
- 2 tsp vanilla extract
- 6 oz white confectioners coating or 1 cup (6 oz) premium white chocolate chips
- 1 TBSP peppermint or mint extract
- Green or red food coloring (optional)
Line a 8- or 9-inch square pan with wax paper or foil (I used a silicone pan and didn't line or spray it).
In a heavy saucepan over low heat, melt the chocolate chips with 1 cup of the sweetened condensed milk; then add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Set the remaining chocolate mixture aside but keep at room temperature.
Melt white confectioners' coating/white chocolate chips with the remaining sweetened condensed milk in heavy saucepan over low heat or in the microwave (note that the mixture will be thick). Add peppermint or mint extract and food coloring and mix until incorporated. Spread the white chocolate layer on top of the chilled chocolate layer. Chill an additional 10 minutes or until firm.
Finally, spread the remaining chocolate mixture on top of the mint layer. Chill 2 hours or until firm.
To remove the fudge from the pan, lifting the wax paper out and turn the fudge onto a cutting board. Peel off the paper and cut into squares.
Yield: About 36 pieces
Source: Dying for Chocolate; originally from Lesa Holsine
One of the catalogs that I received and enjoyed flipping through was one from Crate & Barrel--one of my favorite stores. My husband was browsing through the pages and found something that he said looked really good. The item he tagged were mint meltaways, and they cost $22 for an 18.5 ounce package. Yikes!
I agreed that they looked good, but I was determined to make these myself for a fraction of the cost. I did a search for mint meltaways and came across a few potential recipes. When I saw the one on Dying for Chocolate, I knew this was the one I wanted to make. It only contained 5 ingredients with the option to add food coloring.
Both Addison and my husband tried one and loved them. I thought that it could have used more mint flavoring, but that's just me. My husband said that it was perfectly balanced just the way it was. And the best part was that the recipe made about 36 pieces, so we shared these with some friends!
Mint chocolate fudge (mint meltaways)
- 2 cups (12 oz pkg) semi-sweet chocolate chips
- 1 (14 oz) can Eagle Brand Condensed Milk, divided
- 2 tsp vanilla extract
- 6 oz white confectioners coating or 1 cup (6 oz) premium white chocolate chips
- 1 TBSP peppermint or mint extract
- Green or red food coloring (optional)
Line a 8- or 9-inch square pan with wax paper or foil (I used a silicone pan and didn't line or spray it).
In a heavy saucepan over low heat, melt the chocolate chips with 1 cup of the sweetened condensed milk; then add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Set the remaining chocolate mixture aside but keep at room temperature.
Melt white confectioners' coating/white chocolate chips with the remaining sweetened condensed milk in heavy saucepan over low heat or in the microwave (note that the mixture will be thick). Add peppermint or mint extract and food coloring and mix until incorporated. Spread the white chocolate layer on top of the chilled chocolate layer. Chill an additional 10 minutes or until firm.
Finally, spread the remaining chocolate mixture on top of the mint layer. Chill 2 hours or until firm.
To remove the fudge from the pan, lifting the wax paper out and turn the fudge onto a cutting board. Peel off the paper and cut into squares.
Yield: About 36 pieces
Source: Dying for Chocolate; originally from Lesa Holsine
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