I rarely flat out fail at making or baking something in the sweets department; however, a couple years ago I attempted peanut butter fudge with disappointing results. I’m not even sure what I did wrong because knowing what I know now about fudge, it’s pretty difficult to mess it up. My fudge came out like peanut butter goop and my mom ordered me to throw it away immediately. Since then, I strayed away from fudge and mentally declared to be on the same difficulty level as French pastries. Recently I reconsidered fudge because of its ability to stay fresh for long periods of time, ease of transportation, and of course its rich and irresistible taste. In a previous entry I mastered chocolate peanut butter pretzel fudge, but I couldn’t stop there. That very same night I made a batch of mint chocolate fudge which allowed me to experiment with coloring, layers, and a marbling technique.
Now, I no longer fear fudge and am even a little bit addicted to making it (read: eating it). Never be discouraged by your baking abilities, if at first you don’t succeed, try again! You never know when your reward for persistence could be a chunk of mint chocolate fudge ;)
Mint Chocolate Fudge
From: Sugar for the Brain
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract
Green food coloring
1. Line a 8×8 or 9×9 inch square pan with parchment paper. Allow the paper to overhang on both sides, you will thank yourself later when removing the fudge from the pan
2. Create a makeshift double boiler by heating 1/3 cup of water in a sauce pan and setting a heatproof metal bowl on top. In the bowl, melt the chocolate chips with 1 cup sweetened condensed milk; add vanilla.
3. Reserve about 1/2 cup of melted chocolate for the marbling later one. Spread the rest of the chocolate mixture into a the pan with an offset spatula. Place the pan in the fridge to cool while you do the next step.
4. Using another heat proof bowl (or after washing the same one) melt the white chocolate with remaining sweetened condensed milk. Add peppermint extract and a few drops of green food coloring.
5. Pour the green peppermint fudge on top of the chocolate mixture. Add dollops of the reserved chocolate mixture on top and swirl them into the white mixture with a knife or toothpick to create a marble effect. NOTE: the reserved chocolate probably cooled while you were doing the white chocolate part so you should warm it up in the microwave right before you start marbling.
6. Place the pan in the fridge and chill overnight. Use the overhang to get the fudge out of the pan. Cut into small squares. Fudge is VERY RICH, so don’t feel bad about making small portions.