1 - 10 of 55 for chocolate-mint fudge
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In large saucepan, ... lined 8 or 9-inch pan. Cool until firm, about 2 hours. Cut into 1 inch squares. (Can substitute semi-sweet for mint chocolate chips.)
In saucepan, over low heat, melt chocolate chips with 1 cup Eagle Brand milk, add vanilla. Spread half of mixture into wax paper lined 8" or 9" ...
In a heavy ... in 6 oz. mint flavored chocolate bits ... oil. Stir until thick. Pour into pan. Cool until firm. Remove from pan and cut into small squares.
In heavy saucepan, ... chocolate mixture on mint layer. Chill 2 hours or until firm. Or use 6 ounces white confectioners' coating. Makes about 1 3/4 pounds.
In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk. Add vanilla extract. Spread 1/2 mixture into wax paper-lined 8-inch ...
In heavy saucepan, ... chilled chocolate layer; chill 10 minutes or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
In heavy saucepan, ... chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
Line square pan, ... dozen squares. PASTEL MINT TOPPING: In small ... add 1 1/2 cups confectioners' sugar and 2 drops green food color. Beat until smooth.
Add one cup milk to chocolate chips. Melt. Add vanilla. Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt ...
Mix sugar and ... pan and stir ingredients. Stir in nuts and press fudge evenly into the pan. Chill for 1 hour, then cut into pieces when fudge is hard.
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