Mint bark fudge-Mel’s Kitchen Cafe

Use a microwave oven. This simple mint bark fudge is simple to make. The rich chocolate, white chocolate and mint flavor are very delicious!

Wow. Wow. This super simple microwave furnace has creamy and perfect mint flavor, which is an excellent festival food. It does not need time to make!

Simple microwave furnace furnace furnace

I can’t exaggerate how simple and easy the production of this two -color fudge is, thanks to the microwave oven!

Basic recipe Except for the chocolate type used, almost the same type of fudge is the same.

• Mini marshmallow
• A little butter
• A little salt
• Sweet milk (this recipe uses a can of 14 ounces of canned, and divides it into a batch of chocolate and white chocolate)
• Semi -sweet chocolate tablets or white chocolate stick

Important reminder about white chocolate: It is important to use white chocolate in this recipe, not white almond skin or candy coating. I use Ghirardelli’s high -quality baking white chocolate stick (I can find it everywhere from Wal -Mart to grocery stores in the town). If you need reference, it looks like that. White chocolate tablets usually do not melt well. I don’t recommend using them, because the texture of fudge will be thicker, and there are fewer cream and fudge flavor.

The level of mint bark fudge

Because the cooking process in the microwave oven is very fast, this kind of fudge can be mixed together soon.

1. Middle chocolate fudge raw materials are melted and spread evenly in a 8X8 -inch pan -lined with sheepskin paper and painted with butter.
2. Middle white chocolate fudge raw materials, carefully spread on the chocolate layer.
3. Press the crushed mint or crutch sugar into the top of the fudge.
4. Cooling until solidification.

For mint flavor, You can increase or reduce mint extract according to the strength of the extract or oil you use and the mint flavor you want. In addition, you can omit mint extracts in chocolate layers and add it to the white chocolate layer. This is a very adaptive recipe.

It’s really incredible Fuji

I must admit that I rarely be seduced by fudge. But this simple mint bark fudge is my dream (yes, after expressing my aversion to white chocolate for many years, I know how hypocritical it sounds!). Obviously, even a person who claims to hate white chocolate will deeply fall in love with this kind of thing.

The combination of a strong black chocolate layer and mint flavor is really good.

It is super creamy, super decadent, super delicious.

If you need the last moment of holiday hospitality, This simple mint bark fudge is unparalleled. It’s amazing!

A year ago: Cheese broccoli chicken and rice casserole
Two years ago: Free roasted chocolate peanut butter seven -leaf tree biscuits
Three years ago: Soft and chewy chocolate gingerchen cake biscuits
Four years ago: Soft gingerbread large mouth sugar biscuits {no need to roll or cut}
Five years ago: Cream of Toscana Dumpling Soup {Fast and Simple}
Six years ago: Gingerbread cookies butter, oat cookies
Seven years ago: Simple Mountain Walnut Strip {+chocolate variant! }
Eight years ago: Overnight baking caramel pudding French toast
Nine years ago: TWIXSTER biscuits {Crisontic Bread+Crac sugar+chocolate}
Ten years ago: Bacon wrapped chicken nuggets {main dish or appetizer! }

Simple mint bark fudge

yield: 64 Piece (8X8 inch pan)

Preparation time: 30 minute minute

Total time: 2 Hour Hour

Chocolate mint fudge:

• 1 ½ ½ cup (255 gram. Semi -sweet chocolate tablet
• 1 cup (57 gram. Mini marshmallow
• ½ Cup plus 2 Spoon (188 to 190 gram. Sweet Milk (1/2 of the canned heads of 14 ounces)
• 1 Spoon Salty butter
• Pinch
• Bleak teaspoon Mint extract (see comment)
• 1/4 teaspoon Vanilla

White chocolate mint fudge:

• 1 ½ ½ cup (255 gram. Chopped white chocolate (see annotation)
• 1 cup (57 gram. Mini marshmallow
• ½ Cup plus 2 Spoon (188 to 190 gram. Sweet Milk (1/2 of the canned heads of 14 ounces)
• 1 Spoon Salty butter
• Pinch
• Bleak teaspoon Mint extract (see comment)
• 1/4 teaspoon Vanilla
• 1/4 cup Crusted mint or crutch sugar

Cooking modePrevent the screen from darkening

• Put sheepskin or foil on the 8X8 -inch pan, and apply a little butter to the bottom, side and corners. Put aside.

• For chocolate fudge layer, In a large bowl that can be used for microwave ovens, add chocolate tablets, marshmallow, sweet refining milk, butter and salt.

• Use a microwave oven for 45 seconds and stir in the middle until the mixture becomes smooth and creamy. Don’t overheat. Add mint and vanilla essence to stir.

• Put in a well -prepared pan.

• For white chocolate fudge layer, In a large bowl that can be used for microwave ovens, chopped white chocolate, marshmallow, sweet refined milk, butter and salt.

• Use a microwave oven for 45 seconds and stir in the middle until the mixture becomes smooth and creamy. Don’t overheat. Add mint and vanilla essence to stir.

• Pour on the chocolate layer and apply the knife evenly.

• Sprinkle the crushed mint on the fudge (when the soft sugar is hot). Press gently to stick the fragments on the fudge.

• Put the pan in the refrigerator and cool for 1 to 2 hours until solidify.

• Use parchment or foil to remove the fudge from the pot, and then cut it into a square with a knife or a knife/scraper. Put the fudge in a lid container and put it in the refrigerator (which can be stored for 1 to 2 weeks).

Mint extract: According to the intensity of the extract you use and the degree of mint flavor you want, mint extracts are adjusted up or downward. If mint oil is used, it will have a stronger mint, so please significantly reduce the amount-you may only need one or two drops. In addition, you can omit mint extracts in chocolate layers and add it to the white chocolate layer. This is a very adaptive recipe.
White chocolate: It is important to use white chocolate in this recipe, Not white almond skin or candy coatingEssence I use the white chocolate of the Ghirardelli brand (I can find it everywhere from Wal -Mart to a grocery store in the town). White chocolate tablets usually do not melt well. I don’t recommend using them, because the texture of fudge will be thicker, and there are fewer cream and fudge flavor.
Sweet Milk: Don’t let the sweet -refined milk confused; this recipe uses a standard 14 ounces of canned fudge, which is distributed in two bowls of fudge. The use of kitchen scale can be measured very easily (each bowl of fudge requires about 190 grams of sweet refined milk).

author: Merr

course: dessert

gourmet food: American

method: microwave

Serve: 1 piece,, Caliba: 49Kida,, carbohydrate: 5gram,, protein: 0.5gram,, Fat: 3gram,, Saturated fat: 2gram,, cholesterol: 2Milligram,, sodium: 7Milligram,, fiber: 0.3gram,, sugar: 4gram