Christmas Chocolate Double Mint Fudge

Chocolate mint fudge trio
 

It’s December, which means candy making time is upon us! I was asked by NESTLÉ® TOLL HOUSE® chocolate to create a recipe using their new Nestlé Toll House DelightFulls Filled Baking Morsels. These unique new baking morsels feature a separate flavor – mint, caramel, cherry, or peanut butter – swirled into the chocolate so you get two flavors in one morsel. I love the idea of being able to layer flavors in my baking just by using these sweet little bits.

I was inspired by the dark chocolate morsels with mint filling: one because I love anything with mint, and two because it’s the perfect flavor for the holiday season. Think of peppermint patties, candy canes, and peppermint bark – anything and everything cool, minty, and festive.

Chocolate mint fudge overhead
 

From all the holiday candy options, I chose fudge because it’s a classic holiday sweet, and because I’m going the Midwest to visit family, and I can’t think of anything more perfectly Americana than bringing a tin of homemade fudge to a family gathering. What I love about the Nestle Toll House DelightFulls is that they add textural and visual interest to the fudge, as well as a surprise boost in flavor.

This recipe is adapted from the fudge recipe in my second book, Field Guide to Candy . There are many methods to making fudge, but I chose to make it the classic way, which is a test of sugar cookery knowledge and candy making skills. It might sound intimidating, but it’s not. If you follow a couple of key steps, you should end up with creamy, smooth fudge every time.

– The biggest tip is to use a candy thermometer. This is pretty much a given for making any candy. In order to get that lovely dense-yet-yielding creaminess, you need to cook the sugar mixture to 237 degrees F. Less than that and your fudge will be too soft and gooey; too high a temperature and your fudge will be unpleasantly brittle. Make sure your candy thermometer is correctly calibrated.

– Don’t heat the mixture too quickly. It’s tempting to turn up the heat to high to get the sugar to cook faster, but you run the risk of crystallization. Let it cook on medium-low until the sugar has melted, then you can turn it up to medium (not to high) and let it keep cooking. It will take a while, but the end result is worth it!

– Stir constantly while the sugar is cooking to soft ball stage, but once it reaches that temperature, don’t stir at all until the mixture cools back down to 110 degrees. This is because any agitation during this period can cause undesirable large sugar crystals to form, giving the fudge that unpleasant grainy texture. Some recipes even recommend not stirring at all after the sugar is dissolved. I think the corn syrup in my recipe helps with preventing crystallization, and personally I’ve always had good luck in avoiding unwanted crystallization (knocks on KitchenAid mixer). If you do encounter problems, though, try leaving off on the stirring right after all the sugar has dissolved.

-Stir (or beat) vigorously once the mixture has cooled to 110 degrees. At this point, you want to the sugar crystals to form, as they’ll be the small size that gives the fudge its smooth, melt in your mouth quality. The more you stir, the more crystals will form. Although the truly devoted beat by hand with a wooden spoon, using a stand mixer is much faster and works just as well.

Chocolate mint fudge
 

This fudge is a layer of classic dark, bittersweet chocolate fudge topped with a minty white fudge. Nestlé Toll House Baking Morsels are liberally sprinkled across the top; you can also mix them into the chocolate layer if you want additional flavor and crunch. The mint gives the the fudge a clean crispness that contrasts well with the lushness of the chocolate. Sometimes I find fudge can be overwhelmingly one-note sweet, but here I think the combination of flavors and texture gives it more dimension, which makes it all the more enticing and tempting.

To learn more about DelightFulls Filled Baking Morsels, you can visit VeryBestBaking.com for information and more recipes. I hope this helps inspire you to start making your holiday season sweet!

Disclosure: This is a sponsored conversation written by me on behalf of NESTLÉ® TOLL HOUSE®. The opinions and text are all mine. Please note comments submitted may be displayed on other websites owned by the sponsoring brand.

Chocolate mint fudge and morsels
 

Chocolate Mint Fudge

about 70 pieces of fudge

CHOCOLATE FUDGE LAYER

  • 6 oz bittersweet chocolate, roughly chopped
  • 3 cups (600 g) sugar
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1/4 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract

MINT LAYER

  • 2 cups (400 g) sugar
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter, room temperature
  • 1 1/2 teaspoons peppermint extract
  • few drops green food coloring
  • 1/2 cup Nestle DelightFulls Baking Morsels, Dark Chocolate Mint Filled

For the chocolate layer:

  • Line an 8x8 baking with foil, letting the sides hang over the edges. Set out a separate baking sheet next to it.
  • Combine chocolate, sugar, milk, cream, corn syrup, and salt in a medium (at least 4 oz) saucepan.
  • Heat over medium-low heat, constantly stirring with a wooden spoon or heatproof spatula, until the sugar is melted.
  • Raise heat to medium and continue cooking mixture until it starts boiling and temperature reaches 237 degrees F.
  • Scrape out fudge mixture onto the baking sheet and scatter the butter pieces over the top. Do not stir in yet.
  • Let mixture cool to about 110 degrees F, and scrape into bowl of a stand mixer. Add in vanilla extract and beat with paddle attachment for 5-10 minutes until mixture thickens and loses some of its shine.
  • Pour out into prepared baking pan and smooth out top with a spatula. Let set, about 2 hours.

For the mint layer:

  • Combine sugar, milk, cream, corn syrup, and salt in a medium (at least 4 oz) saucepan. Heat over medium-low heat, constantly stirring with a wooden spoon or heatproof spatula, until the sugar is melted.
  • Raise heat to medium and continue cooking mixture until it starts boiling and temperature reaches 237 degrees F.
  • Scrape out fudge mixture onto the baking sheet and scatter the butter pieces over the top. Do not stir in yet.
  • Let mixture cool to about 110 degrees F, and scrape into bowl of a stand mixer. Add in peppermint extract and green food coloring and beat with paddle attachment for 5-10 minutes until mixture thickens and loses some of its shine.
  • Pour over the chocolate layer and smooth out top with a spatula. Sprinkle the chopped DelightFulls Filled Baking Morsels over the top. Let set, about 2 hours.
  • Remove fudge from the baking pan and cut into 1" cubes. Fudge can be stored in an airtight container between layers of wax paper for three days at room temperature or in the refrigerator for two weeks.

 

Comments

  1. 4

    Ginny McMeans says

    Oh, wow! I saw the peanut butter morsels and now I see they have mint! They look great and so does your fudge!

  2. 5

    says

    Chocolate and mint is one of my favorite flavor combinations at any time of the year, and I know this would be gobbled up by my family.

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