Chocolate Double Mint Fudge

I spent this last Christmas with a larger family group than usual: nephews, nieces, a grand-nephew and niece and various members of blended families. Rather than buying them each a present, I decided to make them each some fudge, wrapped in fancy gift boxes.

After doing some research, I found the perfect recipe by Dessert Girl: Chocolate Double Mint Fudge. This recipe presents a layer of creamy chocolate fudge topped with a layer of minty fudge, with a sprinkling of chocolate chips on top. Sublime heaven! I presented my gifts at a family gathering at the Hotel del Coronado in San Diego and I can guarantee there were no bored looks on people’s faces or rolling of eyeballs as they opened these gifts of chocolate.

This recipe calls for some real ‘candy making’ skills to achieve that perfect fudge texture.  You’ll need a candy thermometer to first heat the fudge to 237° F or 114° C  (softball stage). Any less than that and your fudge will turn out “soft and gooey”, any higher than that, and you’ll find your fudge to be too brittle.

And as Dessert Girl points out, it’s important to not heat the fudge too quickly, or the sugar will chrystallize. Heat the ingredients first on medium-low heat until the sugar and chocolate dissolve, then increase the heat to medium-high until the temperature reaches the softball stage.

While the fudge heats to 237 ° F, stir it constantly with a wooden spoon until it reaches the desired temperature, then stop stirring as it cools to 110 ° F. Any agitation during the cooling process may cause large sugar chrystals to form, giving it a grainy texture. Once the fudge has cooled to 110° F or 43° C, beat it vigorously for several minutes until the fudge reaches that smooth, “melt-in-your-mouth” texture. This process is repeated for both the chocolate fudge layer and the peppermint fudge layer.

There are a few steps involved with this recipe, but it’s really not too difficult to make this lovely gift fudge (or you can decide to keep the fudge and eat it yourself)!

After I spread the mint layer on top of the chocolate layer, I found I had some left over, so I made some decorative shapes using Rycraft Cookie Stamps. First, I formed some of the mint fudge into a small ball, rolled it out and then pressed a cookie stamp on top. After letting the shape harden, I also placed this in the gift box, along with the other pieces of fudge.

Making decorative shapes with Rycraft Cookie Stamps

 Place the fudge in decorative boxesClose the lid and here’s your Treasure Box full of fudge!

Chocolate Double Mint Fudge

2014-12-29 18:49:00

Yields 60

A delicious creamy chocolate fudge topped with a minty white fudge and chopped chocolate chips.

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Chocolate Fudge Layer

1. 6 oz (170 g) semi-sweet chocolate chips
2. 3 cups (600 g) sugar
3. ¾ cup whole milk
4. ¾ cup heavy cream
5. ¼ cup light corn syrup
6. 1/8 tsp salt
7. 2 tbsp unsalted butter
8. ½ tsp vanilla extract

Mint Layer

1. 2 oz (60 g) white chocolate chips
2. 2 cups (400 g) sugar
3. ½ cup milk
4. ½ cup heavy cream
5. 2 gtbsp light corn syrup
6. 1/8 tsp salt
7. 1 tbsp unsalted butter
8. 1 ½ tsp peppermint extract
9. Few drops green food coloring
10. ½ cup chocolate chips, roughly chopped

Instructions

1. Line an 8 inch x 8 inch baking pan with foil, letting the sides hang over the sides.

For the Chocolate Layer

1. Combine the chocolate, sugar, milk, cream, corn syrup and salt in a medium-sized pan. Over medium heat, stir the ingredients until the chocolate and the sugar melt. Increase the heat and stir constantly until the mixture starts to boil and reaches 237 F (soft ball stage).
2. Remove the pan from the heat and add the butter. Let the mixture cool to 110 degrees F; do not stir while the fudge is cooling.
3. Transfer the fudge to a mixing bowl, add the vanilla extract and then beat with electric beaters for approximately 5 minutes until the mixture thickens and loses some of its shine.
4. Pour into the prepared baking pan and smooth the top with a spatula. Let set for several hours.

For the Mint Layer

1. Repeat the steps as above. Combine the chocolate, sugar, milk, cream, corn syrup and salt in a medium-sized pan. Over medium heat, stir the ingredients until the chocolate and the sugar melt. Increase the heat and stir constantly until the mixture starts to boil and reaches 237 F (soft ball stage).
2. Remove the pan from the heat and add the butter. Let the mixture cool to 110 degrees F; do not stir while the fudge is cooling.
3. Transfer the fudge to a mixing bowl, add the peppermint extract and green food coloring and beat with electric beaters for approximately 1 - 2 minutes until the mixture thickens and loses some of its shine.
4. Pour the mixture over the chocolate layer and smooth with a spatula. Coarsely chop the chocolate chip pieces and sprinkle over the top, pressing them gently down into the fudge. Let set for about 2 -3 more hours.

Adapted from Dessert First Girl

Adapted from Dessert First Girl

G'day Soufflé https://gdaysouffle.com/