Layered Mint Chocolate Fudge Recipe: Lesa Holstine

Many of my friends have Chocolate Holiday traditions. In 2011 I asked  Lesa Holstine, librarian, mystery reviewer and good friend, to share her recipe for Layered Mint Chocolate Fudge. Here's a reprint, because it's become one of my own traditions! Of course, I covet her teapot, too!


If you follow this blog, you might remember that Lesa has been a guest before with her fabulous Buckeyes.  For Christmas, her mother, Elizabeth Growel, always makes 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, Arizona, and Indiana. 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

Ingredients
2 cups (12 oz pkg) semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Condensed Milk, divided
2 tsp vanilla extract
6 ounces 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)

Directions

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 sweetened 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.