Best Dark Chocolate Fudge With Mint Filled Delightfulls Recipes

Dark Chocolate Fudge With Mint Filled DelightFulls™ image

Provided by Toll Housereg

Categories Candy

Time 20m

Yield 20

Number Of Ingredients 4

3/4 cup NESTLÉ® TOLL HOUSE® DelightFulls Mint Filled Morsels, divided
1 2/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels (10-oz. pkg.)
1 (14 ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract

Steps:

LINE 8-inch-square baking pan with foil. Coarsely chop 1/4 cup DelightFulls morsels; set aside.
COMBINE dark chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in vanilla extract. Gently stir in remaining 1/2 cup DelightFulls morsels just until morsels are covered.
SPREAD mixture evenly into prepared baking pan. Sprinkle with coarsely chopped DelightFulls morsels. Press gently into fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store refrigerated in airtight container.

Nutrition Facts : Calories 0.6

Dark Chocolate Mint Fudge image

Yield Makes 2 dozen

Number Of Ingredients 11

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 1/2 ounces unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
24 candied violets* (optional)
*Available at cookware stores and specialty foods stores.

Steps:

Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)