Layered Mint Chocolate Fudge

INTRODUCTION

Layered Mint Chocolate Fudge is a simple and tasty treat you can make at home. It has two soft layers. One layer is dark chocolate with a hint of mint. The top layer is white chocolate with crushed peppermint on top. The result is creamy, cool, and rich. You can cut it into small squares and serve it at any time. If you like warm drinks with mint, try it with a cup of mint hot chocolate for a cozy match.

This recipe uses just a few items from the store. You can make it in one day and chill it until it is firm. The steps feel easy. The mix of chocolate and peppermint is bright and fresh. The sugar cookie mix in the fudge helps the layers set up well and gives a slight crunchy feel when you bite in.

WHY YOU WILL LOVE THIS RECIPE

You will love this fudge because it tastes like a candy shop but uses simple pantry items. It has bold chocolate and a cool mint finish. It does not need baking in the oven. You heat the ingredients gently on the stove and then let them chill. That makes it quick and low work.

This treat also fits many events. Make it for holidays, parties, or a simple dessert after dinner. It pairs well with drinks, and you can serve it at tea time or with coffee. If you enjoy festive drinks, you may want to try a drink like a chocolate peppermint mocktail to serve beside it. The mocktail adds a fun touch and brings out the mint in the fudge.

HOW TO MAKE Layered Mint Chocolate Fudge

This section will walk you through the method in easy steps. Read all steps before you start. Gather your ingredients and equipment so the work goes smoothly. Work slowly on the stove and stir often so the chocolate melts smooth.

For another simple chocolate treat that uses a similar idea of rich chocolate and quick heat, you can look at the get well chocolate fudge skillet cake (gluten-free) for ideas on serving and presentation.

EQUIPMENT NEEDED

• Medium pot for melting chocolate
• Small pot for the white chocolate layer
• Rubber spatula or wooden spoon
• 8×8 inch square pan
• Parchment paper or foil to line the pan
• Measuring cups and spoons
• Bowl for crushed peppermints or candy canes
• Refrigerator space for chilling

Ingredients You’ll Need :

2 cups chocolate chips, 3/4 cup sweetened condensed milk, 1/4 cup sugar cookie mix (from the baking aisle), 2 tablespoons cocoa powder, 1/2 teaspoon mint extract, 2 cups white chocolate chips, 3/4 cup sweetened condensed milk, 1/4 cup sugar cookie mix, 1/4 cup crushed peppermints or candy canes

STEP-BY-STEP INSTRUCTIONS :

1. Mix together chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract in a pot over medium heat, stirring frequently until smooth and creamy. (About 10 minutes)

2. Pour into a lined 8×8 inch pan. Set aside.

3. In a clean pot, mix together white chips, sweetened condensed milk, and cookie mix over medium heat. Stir frequently until smooth and soft, then pour over chocolate layer.

4. Cover top with crushed peppermints.

5. Refrigerate at least 4 hours, then cut into squares.

HOW TO SERVE Layered Mint Chocolate Fudge

Cut the fudge into bite-size squares. A good size is about 1 inch to 1.5 inches per side. Place the squares on a tray or a plate. For a neat look, dust a small bit of cocoa around the plate or add a few whole peppermints as a garnish.

Serve the fudge cold from the fridge. It melts in your mouth and has a firm but soft bite. It pairs well with hot or cold drinks. For a warm and rich pairing, serve it with a mug of peppermint bark hot chocolate. The hot drink and cool fudge make a pleasant contrast.

You can also add the squares to a dessert board with cookies, nuts, and fruit. Layer the fudge with other small sweets for parties. It also works as a gift. Wrap a few squares in wax paper and tie with a ribbon for a simple homemade gift.

STORAGE & FREEZING : Layered Mint Chocolate Fudge

Store the fudge in an airtight container. Keep it in the fridge for up to two weeks. Place a sheet of parchment paper between layers to stop them from sticking together. This keeps the texture neat.

If you want to freeze the fudge, wrap pieces in plastic wrap and place them in a freezer bag. Freeze for up to three months. To thaw, place the bag in the fridge for a few hours or overnight. Do not thaw at room temperature for a long time, as this can make the peppermint soggy.

When you cut the fudge after chilling, use a sharp knife warmed under hot water and wiped dry. This makes clean cuts without crumbling the top layer.

SERVING SUGGESTIONS

• Serve small fudge squares on a dessert tray with cookies and candy.
• Pair with coffee, tea, or hot chocolate for a sweet bite.
• Add a small scoop of vanilla ice cream beside a warm drink and a few fudge squares for a simple dessert plate.
• Use the fudge as a topping for ice cream or a slice of plain cake.
• Gift-wrap in small boxes for holidays or special days.

VARIATIONS

• Add a thin layer of crushed pretzels between the chocolate and white layers for a salty crunch. Try a topping of white chocolate peppermint pretzel crisps for a crunchy twist.
• Swap the mint extract for orange extract for a chocolate-orange version.
• Use dark cocoa and dark chocolate chips for a deeper chocolate taste.
• Stir in a few chopped nuts into the chocolate layer for more texture.
• Replace crushed peppermints with chopped candy canes or chocolate chips for a different look.

Each change keeps the basic steps the same. You still melt and layer the chocolate, then chill. Keep the quantities similar so the fudge sets well.

FAQs

Q: Can I use different chocolate chips?
A: Yes. You can use semi-sweet, milk, or dark chocolate chips for the bottom layer. The white top layer should be white chips or white baking chocolate so it contrasts well.

Q: Can I skip the sugar cookie mix?
A: The sugar cookie mix helps the fudge set and gives a small crust. If you skip it, the fudge will be softer. You may need to chill it longer to firm it up.

Q: Can I make this without sweetened condensed milk?
A: Sweetened condensed milk helps the fudge set and adds sweetness. You can try heavy cream and sugar, but the texture will change and it may not set the same way.

Q: How long does the fudge need to chill?
A: Chill at least 4 hours. Overnight chilling gives the best firm texture and clean cuts.

Q: Can I use peppermint oil instead of mint extract?
A: Peppermint oil is very strong. If you use it, add just a drop at a time. Stick to mint extract for a safer, milder taste.

Q: How do I get clean cuts?
A: Warm your knife under hot water and dry it. Make straight cuts and wipe the knife between cuts for neat squares.

MAKE-AHEAD TIPS FOR Layered Mint Chocolate Fudge

Make the fudge a day or two before you need it. This gives the layers time to firm up and makes cutting easier. If you need to make it far ahead, freeze the squares and thaw them in the fridge before serving.

To pack for a party, lay the squares in a single layer on parchment paper in a shallow box. Keep them chilled until the last minute. If you transport them, place the box in a cooler with ice packs to keep them firm.

Finally, test one square before you pack a large batch. Adjust the mint level to your taste. Some people like a light hint of mint, and others want it strong. Add slowly and taste as you go.

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