CREME DE MENTHE FUDGE RECIPE RECIPES

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MINT-LAYER FUDGE | BETTER HOMES & GARDENS



Mint-Layer Fudge | Better Homes & Gardens image

This mint-layered fudge candy recipe, decorated for Christmas or St. Patrick's Day celebrations, is topped with walnuts. Make and refrigerate the fudge up to two weeks before serving.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 35 minutes

Prep Time 40 minutes

Yield 64 pieces or about 1-3/4 pounds

Number Of Ingredients 10

2 cups granulated sugar
¾ cup milk
2 squares (2 ounces) unsweetened chocolate, cut up
1 teaspoon light -colored corn syrup
2 tablespoons butter
1 teaspoon vanilla
3 tablespoons butter
4 teaspoons creme de menthe
1?¾ cups sifted powdered sugar
½ cup chopped walnuts

Steps:

  • Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
  • Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
  • Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
  • Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.
  • While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the creme de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.
  • Remove candy thermometer from saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.

Nutrition Facts : Calories 56 calories, CarbohydrateContent 9 g, CholesterolContent 3 mg, FatContent 2 g, ProteinContent 0.3 g, SaturatedFatContent 1 g, SodiumContent 11 mg, SugarContent 9 g

CREME DE MENTHE FUDGE CAKE | JUST A PINCH RECIPES



Creme De Menthe Fudge Cake | Just A Pinch Recipes image

Great Cake for the Holiday's. It has a mild mint flavor, this one is always a hit at any function. I have even converted this into cupcakes..you have to do a few different steps in order to make them..but oh man..they are worth it. I have made this cake a dozen times, next time I will be sure to post a picture. Picture borrowed from cookbook.

Provided by Carole F @BakersQueen

Categories     Cakes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 11

1 box(es) white cake mix (i use supermoist, by betty crocker)
1 1/4 cup(s) water
1/3 cup(s) vegetable oil
2 teaspoon(s) creme de menthe syrup or mint extract
3 - egg whites
1/2 cup(s) sour cream
12 - drops of green food coloring
2 jar(s) (16 ounce each) hot fudge topping
1 - 8 ounce container of cool whip
5 - drops yellow food coloring
1 box(es) creme de menthe chocolate candies, unwrapped and cut into pieces....(andes mints)

Steps:

  • Heat oven to 350 degrees, If using a dark or nonstick pan...heat oven to 325. Spray bottom ONLY of 13x9-inch pan with baking spray with flour.
  • Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the creme de menth syrup or mint extract, and egg whites. After mixing for one minute on low, then add sour cream, and mix another minute on medium speed. Reserve 1 cup batter. Stir in 3 drops of the green food color into reserved batter; set aside. Pour remaining white batter into pan.
  • Drop green batter by generous tablespoonfuls randomly in 12 to 15 mounds onto batter in pan. Cut through batter with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Watch carefully so not to overbake! Run knife around the side of pan to loosen cake. Cool completely, about 1 hour.
  • Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping with 1/2 teaspoon of creme de menth syrup or mint extract along with the remaining 9 drops of green food color along with the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator. If desired..you can use REAL whipping cream..whip the cream until it comes to stiff peaks..then add remaining mint extract along with food coloring and frost cake and add andes mints on top.

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