Best Mint Chocolate Fudge Swirl Recipes

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

MINT CHOCOLATE FUDGE SWIRL

Steps:

• In a large mixing bowl, combine milk chocolate bar pieces,Ande's Mint Chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
• In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
• Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.
• In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
• Stir each bowl until all chocolate is melted and smooth.
• Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
• Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
• Cover tightly and refrigerate until hardened (several hours or overnight).
• Keep refrigerated until ready to serve.

MINT CHOCOLATE FUDGE

Steps:

• Line an 8x8 pan with foil so that it is sticking out over the edges.
• Seperately, and following the instructions on the bag, melt the chocolate in the microwave. A lot of the melting will occur from stirring the chocolate, stir very well after every 30 second interval, and be careful not to over heat the chocolate. It will likely be melted after less than a minute.
• Add half of the sweetened condensed milk to one bowl of melted chocolate and half to the other.
• Add the mint extract to the chocolate bowl, and add the green food coloring to the white chips. Stir until fully combined.
• Remove both pans from the heat and add a few spoonfuls at a time of each one to the pan. Continue adding randomly until both sauce pans are empty. Shake the 8x8 pan a little to make it even. Very gently run a butter knife a few times through to give it a swirled effect.
• Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut off the rough edges (just a very small amount to make a clean edge). Then cut the block of fudge into four large pieces. Cut each fourth into 9 pieces for a total of 36 pieces of fudge. Serve or store in an airtight container.

CHOCOLATE SWIRLED PEPPERMINT FUDGE

Steps:

• Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
• Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.
• Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

MINT SWIRL FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.