|The Hot & Spicy Cookbook|
|by Fraser Steele|
More than five hundred full-color photographs illustrate an A-Z reference to the hottest and spiciest recipes from cuisines around the world.
Results 1 - 10 of 55 for chocolate-mint fudge
Result Page: 1
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 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, over low heat, melt chips with 1 cup sweetened condensed milk. Add vanilla extract. Spread 1/2 mixture into wax paper-lined 8-inch ...
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.
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.
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 ...
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.
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.
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 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.)
Result Page: 1
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