Mint fudge
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ⅓ | cup | Cocoa |
| Pinch of salt | ||
| ⅔ | cup | Milk |
| 2 | tablespoons | Light corn syrup |
| ¼ | cup | Butter |
| ¼ | teaspoon | Peppermint extract |
| 1 | cup | Powdered sugar |
| 3 | teaspoons | Milk |
| 3 | eaches | Dr peppermint extract |
| 1 | drop | Green food coloring |
Directions
Combine first 5 ingredients in a heavy 3 quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes. Remove lid; cook until mixture reaches soft ball stage or candy thermometer register 234. Remove from heat; cool 10 minutes. Add butter and ¼ teaspoon peppermint extract; beat mixture thickens and begins to lose its gloss. Pour mixture into a buttered 8 inch square baking pan or dish. Cool and cut into squares. Place squares at least ½ inch apart on waxed paper lined baking sheet; set aside. Combine 1 cup powdered sugar and remaining ingredients, stirring until blended. Place mixture in a heavy-duty, zip-top plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge. Makes 1¼ pounds.
Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-01-95