This mint-layered fudge candy recipe, decorated for Christmas or St. Patrick's Day celebrations, is topped with walnuts. Make and refrigerate the fudge up to two weeks before serving.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

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  • Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

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  • Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

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  • Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.

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  • While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the creme de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.

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  • Remove candy thermometer from saucepan. Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss. This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.

Tips

Up to 2 weeks ahead prepare fudge. Store in the refrigerator in a tightly covered container.

Nutrition Facts

56 calories; 2 g total fat; 1 g saturated fat; 5 g polyunsaturated fat; 5 g monounsaturated fat; 3 mg cholesterol; 11 mg sodium. 17 mg potassium; 9 g carbohydrates; 0.2 g fiber; 9 g sugar; 0.3 g protein; 0 RE vitamin a; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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