| Layered Mint Chocolate Fudge |
| 4 1/2 cups sugar 1/2 cup butter 1 (12 oz) can evaporated milk 4 1/2 cups miniature marshmallows 18 oz. (3 cups) semisweet chocolate chips 2 oz. unsweetened chocolate, cut into pieces 1 tsp vanilla 1 (6 oz) pkg. white chocolate baking bar, cut into pieces 1/8 tsp peppermint extract 1/8 tsp green paste icing color 2 tbsp chocolate sprinkles 1 Line 15x10x1 inch pan with foil so it extends over edge 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. 2. Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside. 3. 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. 4. 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 by lifting foil. Cut into squares. Yield 72 pieces |