Tuesday, December 6, 2011

Layered Mint Chocolate Fudge Recipe: Lesa Holstine

Several of my friends have Chocolate Holiday traditions, so I thought I'd ask if they'd like to share on Dying for Chocolate. First up is Lesa Holstine with a recipe for Layered Mint Chocolate Fudge.

If you follow this blog, you might remember that Lesa has been a guest before with her fabulous Buckeyes. Although she lives in Arizona now, she hasn't forgotten her Ohio roots. This past week, she's been visiting with her family in Ohio, an early Christmas visit, where among other family traditions, her mother, Elizabeth Growel, made Layered Mint Chocolate Fudge.  Her Mom uses mint instead of peppermint because that's the flavor the family likes best. As Lesa says, "It's the Perfect Christmas Fudge."

Lesa Holstine writes an awesome blog, Lesa's Book Critiques. She has been a library manager/administrator for over 30 years, in Ohio, Florida, and Arizona. She is the Winner of the 2011 Arizona Library Association Outstanding Library Service Award. She is a contributing Book Reviewer for Library Journal, Mystery Readers Journal, The Strand Magazine, and various websites.  And, she loves Chocolate!

Layered Mint Chocolate Fudge

2 cups (12 oz pkg) semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Condensed Milk, divided
2 tsps. vanilla extract
6 oz white confectioners coating or 1 cup (6 oz) premium white chocolate chips
1 tbsp peppermint extract (Mom uses mint)
Green or red food coloring (optional)


Line 8- or 9-inch square pan with wax paper or foil
Melt chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

Melt white confectioners' coating/white chocolate chips with remaining sweetended condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint or mint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.


Lesa said...

Thank you, Janet! It was so nice for my Mom & sister to see this. I'll be interested to hear what you say about it with peppermint.

Eva @ Eva Bakes said...

Thank you for saving me $22! My husband saw something similar on a Crate & Barrel catalog, and I knew I could make my own. You recipe did the trick! I've linked back to you here:

Janet Rudolph said...

Thanks, Eva... and thanks, Lesa, for the recipe!