Reviewed: Nov. 28, 2009

Very good but I think reminded me a bit of a breathe mint. Probably won't make again solely based on my personal preference. I was very creamy & easy to make just not quite my cup of tea.

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TRISZO

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Reviewed: Oct. 31, 2009

I made this recipe but decided to double it so I could fill a 9x13 dish instead of just an 8x8 or 9x9. It was just the right amount of ingredients, except for the condensed milk. DONT ADD 2 CUPS TO THE CHOCOLATE! I ended up with slightly gooey chocolate and very stiff white chocolate. I would adjust the ratio so I added less to the chocolate by maybe half a cup and added it to the white chocolate instead? Also, have extra white chocolate chips on hand, my one bag was just not quite enough to fully cover the middle layer. Otherwise, this recipe was delicious and my friends loved it too! Very simple and I felt better not using sticks of butter like other recipes call for.

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Farofoxx

Living In: Davis, California, USA

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Reviewed: Feb. 21, 2009

I would start out with 1 tsp mint extract or less.. Too much tastes like tooth paste IMHO!.. Good recipe though!..

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jan. 9, 2009

Super Easy and Good. This fudge really impresses others.

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amyh2008

Cooking Level: Expert

Home Town: Dalton, Georgia, USA

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Reviewed: Dec. 23, 2008

This is a great recipe but I have made a different one in the past. All of the chips were doubled and you only did one bag at a time in the microwave so the chocolate didn't get hard while waiting for the layers to cool. Never had ANY problems doing it this way.

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ckoula

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Reviewed: Dec. 23, 2008

I just gave this out at work this morning and it's 8:30 and I've had 4 people call or email me for the recipe. This is the best. I doubled and made in a 9x13 pan and it worked great. I layered the bottom of the pan with wax paper and then sprayed the wax paper with pam so once I could pry it out of the pan, it just came right off. woo!

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Erica

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Reviewed: Dec. 22, 2008

Like many before me, I made one substitution and switched out the confectioner's coating for white chocolate chips and 2T canola oil. Results were amazing: great presentation, simple recipe, and delicious taste.

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Michelle Smith

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Reviewed: Dec. 21, 2008

I have made this fudge for quite a few years and my family & friends love it. Very easy to make, not too sweet and actually the peppermint helps to settle the stomach also. I make a batch of red and then green so I can mix them when giving out. Susan

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Susan

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Reviewed: Dec. 21, 2008

I made 1 1/2 batch of the chocolate layer and kept the mint layer as written. This was soooooooo good. Another reviewer wrote that the peppermint flavor was too strong. I disagree, I think it's perfect. Also be careful b/c if you add the extract while the confectioner's coating is too hot the flavor will cook off. Take the pan off the burner, then stir it in.

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 20, 2008

This was easy to make and turned out very good! I made it in a 9x5 inch loaf pan. I did one batch of green and one batch of red. Special thanks to Keri for helping me out with this on the recipe exchange. I'm giving these as Christmas gifts.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

Nice smooth texture, super easy! Used Creme de Menthe instead of extract because that was all I had. It worked fine, just not as strong of a mint flavor.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Dec. 19, 2008

I can't believe I haven't rated/reviewed this recipe yet! It's a great fudge recipe - the ONLY one I've ever been able to make where the final result was nice and smooth, not grainy. I also like to change this up a bit sometimes by making the middle layer a different flavor. I've used orange and raspberry with great success.

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Keri

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

2nd time I've made this fudge...first time was a disaster. Great flavor, but the mint part wouldn't even spread. This time, wasn't thinking and doubled BOTH the chocolate and the white recipes. OOPS! Definitely doubling the white is great to top the 8x8 pan, but you do not need to double the chocolate. Use a full 14oz can of sweetened condensed milk for each the chocolate and the mint, and it will be great.

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Dec. 12, 2008

This is so good, just melts in your mouth. Made it last year for a work bake contest and won 2nd place!!! Everyone wanted the recipe for it. I'm going to make it again this year for a fundraiser bake sale at work. I did double the recipe and used a large rectangular glass dish and it worked out great.

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Caroline

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Reviewed: Dec. 11, 2008

Perhaps I've done something wrong. I found that only 12 oz. of chocolate chips didn't make a lot of fudge to divide in half. Plus, when I used white chocolate chips in lieu of baking chocolate, the white chocolate mixture gave off a watery residue. I ended up throwing away the white chocolate portion, sprinkled some Andes candies pieces on top of the first half of the fudge and covered it with the balance of the chocolate fudge. If I make this again, I will follow the recipe exactly. I also found 8 oz. of condensed milk from a 14 oz. jar didn't leave much left for the white chocolate portion (I used a liquid measuring cup to measure the 8 oz). I'd be curious to know if anyone else had this same problem. Good luck!

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cheflynn

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Reviewed: Dec. 6, 2008

Very good, similar to Andes mints. I found the mint flavor a bit too strong, though, I would halve it next time.

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Carey

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Reviewed: Dec. 4, 2008

This was so smooth and creamy. It tasted just like an Andes mint. I also added a few mint chocolate chips to the middle layer just before I put it into the pan for some extra texture. Yummy!

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freetochange

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Reviewed: Dec. 3, 2008

This was a marvelous recipe!!! I made it for a bake sale fundraiser, and everyone wanted to know how to make it, and they all commented on the fact it tasted like Andes Mints...:D I made two batches, the first I did as directed, and the second I actually decided to sprinkle chopped up pieces of Andes, it was FANTASTIC!!!

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Angelica

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

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Reviewed: Nov. 26, 2008

This recipe was super easy and turned out exactly as promised. After reading some of the reviews I was worried the fudge would be too thin, but it was the perfect thickness. I will definitely make this again.

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AlyNW

Cooking Level: Intermediate

Home Town: Cheney, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 26, 2008

I don't usually give bad reviews, but right now I have an 8x8 pan of chocolate mint goo sitting in my fridge that hasn't set, despite being in there ALL night! I followed the recipe exactly, except I had to use evaporated milk sweetened with sugar instead of sweetened condensed milk. Probably the cause of the problem, though I read another review that did the same and had it turn out fine...so I don't know. I probably won't try this again. [UPDATE] I tried this recipe again for my boyfriend's sake and it turned out perfect. This time I had the evaporated milk and as soon as I opened the can I realized why my first attempt looked more like soup. I'm not a big fan of fudge but he loved it!

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