emove from heat.
Add mint-flavored chocolate morsels; stir until
Finely chop mint leaves; an easy way to do this is
In medium sauce pan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Remove from heat. Stir in butter until melted. Serve warm over ice cream. Store covered in refrigerator.
Boil first five ingredients over medium heat in a heavy saucepan for 5 minutes (rolling boil).
Remove from heat.
Stir in morsels and vanilla.
Stir until morsels melt and fudge looks glazed.
Pour into greased pan.
Let cool and cut into squares.
Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to full rolling boil over moderate heat, stirring constantly.
Remove from heat.
Add mint chocolate morsels; stir until morsels are melted and mixture is smooth.
Stir in nuts and vanilla extract.
Pour into foil-lined 8-inch square pan.
Chill until firm.
In 2-quart saucepan, combine first 4 ingredients.
Cook over medium heat, stirring constantly until mixture comes to a full boil (5 to 8 minutes).
Boil 3 minutes, remove from heat. Immediately add chocolate chips and beat with a wire whip until smooth.
Stir in crme de menthe or mint extract.
Serve warm over ice cream or cake.
Makes about 1 1/2 cups.
ncredibly light airy delicious decadent fudge you have ever had.
Fudge -- First, line a 8x8\" pan
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
oiling. Also, this is a recipe which requires constant stirring, so
n this recipe.
Garnish with chopped cilantro or mint. Serve
reak apart half package of mint oreos. pulse until they turn
f paper for removing the fudge from the pan later.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
ach cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill
Prepare batter following directions on box for \"cake-like\" brownies (this recipe is doubled).
Mix all ingredients and 3/4 cup mint chocolate chips in a medium bowl.
Spread batter in lightly greased 9 x 13-inch baking dish.
ith 1 cup chocolate and mint morsels; reserve remaining morsels for
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8