41/2
| cups sugar |
| 1/2 | cup butter |
1
| (12 oz.) can evaporated milk |
| 41/2 | cups miniature marshmallows |
| 18 | oz. (3 cups) semisweet chocolate chips |
| 2 | oz. unsweetened chocolate, cut into pieces |
| 1 | teaspoon vanilla |
| (6-oz.) pkg. white chocolate baking bar, cut into pieces |
| 1/8 | teaspoon peppermint extract |
| 1/8 | teaspoon green paste icing color |
| (2 tablespoons chocolate sprinkles, if desired)
|
Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring. |
| Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside
To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares. |
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BETTY CROCKER'S LAYERED MINT CHOCOLATE FUDGE
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