emove from heat.
Add mint-flavored chocolate morsels; stir until
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 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.
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.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
ncredibly light airy delicious decadent fudge you have ever had.
f paper for removing the fudge from the pan later.
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.
Fudge -- First, line a 8x8\" pan
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
ith 1 cup chocolate and mint morsels; reserve remaining morsels for
n a plate, and transfer fudge mixture to pan, pressing down
reak apart half package of mint oreos. pulse until they turn
lternately with milk. Stir in mint. Shape into two 8-in
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
Mix cake mix according to directions and add 3 tablespoons creme de mint to the batter and bake as directed.
Cool, then spread on fudge sauce.
Top with Cool Whip, that has 3 tablespoons creme de mint added to it.
Shave chocolate on top.
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.