Have ready a 9?12 inch pan lined with parchment paper.
In a thick bottomed saucepan, over medium heat, put the butter, peppermint extract and condensed milk. Stir constantly until the butter is completely incorporated.
Take the pan off the flame. Put the marshmallows in, and stir. Put the pan back on the flame, and stir constantly until all the marshmallows have melted. You should not have any streaks of white.
Remove the pan from the flame. Add the chips to the pan, slowly, stirring all the while. Lower the flame and put the pan back on the flame. Stir briskly until all the chocolate is melted and there are no white streaks.
Immediately take the pan off the pan and add the candy, stirring constantly.
Pour the lot into the prepared pan. Allow to cool over night. It may seem as if it is not setting, but it will set over night.
Using the sides of the parchment paper, remove the candy from the pan, and cut into one inch pieces.
Make a double boiler by placing a large metal bowl over a pan half filled with water. Don't let the bowl touch the water!
Melt the chocolate in the bowl, being careful not to let any steam or water near it. When the chocolate is melted, slowly start adding the sugar. Taste to see if it's sweet enough, if not, add more sugar. Stir until all the sugar has mixed with the chocolate.
Have ready a parchment paper lined slab of marble, or a parchment lined cookie sheet.
Use a small fork to pierce the side of a fudge piece, then swirl it in the chocolate, making sure the shake off the excess. Put it on the parchment, and continue until all the pieces have been dipped.
Refrigerate until set, then remove to a nice serving plate, and refrigerate until ready to serve.
If you have left over chocolate, turn it out on to some wax paper, let it harden in the refrierator, then break it up and store it for another use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (472g)|
|Recipe Makes: 3 Dozen|
|Calories from Fat: 500 (29%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 34.6g||173 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 133.1mg||41 %|
|Sodium 321.6mg||11 %|
|Potassium 736.4mg||19 %|
|Total Carbohydrate 303g||89 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 300.4g|
|Protein 16.7g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1706
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