Layered Mint Chocolate Fudge
1 3/4 pounds
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup vanilla or white chocolate chips
3 teaspoons peppermint extract
1 to 2 drops green food coloring (optional)
Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over edges of pan. Grease foil with butter. Set aside.
In a heavy saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat. Cook and stir for 5 to 6 minutes or until smooth. Remove from the heat. Add vanilla. Stir for 3 to 4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
In a heavy saucepan, melt white chocolate chips and remaining sweetened condensed milk over low heat. Cook and stir for 5 to 6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring. Stir for 3 to 4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency. Spread over mint layer.
Cover and refrigerate overnight or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
Store covered in the refrigerator.
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