Chocolate Mint Swirl Fudge

Ingredients:

3 cups sugar

1 1/4 cups whole milk

1/4 cup light corn syrup

4 tablespoons butter

5 oz. Ghirardelli 60% cacao chocolate chips

1 teaspoon peppermint extract

Notes:

*Use a wooden spoon to stir.

*Use a candy thermometer with a clip.

*In medium sized pot, make only one batch at a time because sugar will expand about three times when boiled and nearly overflow out of pan.

*Double recipe if using a large pot.

Step 1: Prep Pyrex container or tall square pan

A.      Line an 8 inch square pan or glass pyrex with foil. Use enough foil that it sticks out of casserole.

B.      On a separate plate, melt a slice of butter in the microwave until liquid.

C.      Brush melted butter onto foil.

D.      Set pan aside.

E.       If making a double batch, get another 8 inch square pan or glass Pyrex and repeat previous pan prep steps.

Step 2: Boil fudge mixture

A.      If making 1 batch, get a medium pot; I use a 3.2 quart stainless steel pot.

B.      Add sugar, milk, corn syrup to pot.

C.      Cut butter in small pieces and put in pot.

D.      Clip candy thermometer to the side of the pot and turn it on.

a.       Make sure candy thermometer is not touching the bottom of the pot.

E.       Turn stove on to medium heat.

F.       Stir constantly with wooden spoon while pot is heating up.

G.     When candy thermometer reaches 238 degrees F.

a.       Stop stirring. Remove wooden spoon from pot. (Do not stir fudge mixture anymore during cooling)

b.      Take pot off of burner.

c.       Move it to another burner and allow pot to cool.

d.      Turn off burner.

e.      Let pot sit for 45 minutes or more until temperature of pot reaches 120 F.

H.      Add dark baking chocolate chips to glass bowl.

I.        Melt chocolate chips in microwave following package directions.

a.       I microwave for 30 second intervals stirring between each microwaving session. Once chocolate is melted; set aside for now.

J.        Add peppermint extract to fudge mixture and stir with wooden spoon.

K.      Separate ¼ of fudge into a separate pot or bowl.

a.       Scoop fudge out with a large spoon, make sure not to scrape the sides of the fudge pot to prevent large sugar crystals from contaminating fudge texture.

L.      Add green food coloring to separated ¼ of fudge.

M.      Beat green fudge and set aside.

N.       Add melted chocolate chips to the 3/4 of fudge that is left over.

O.    Beat fudge with a wooden spoon until it starts to thicken and loses its shiny/glossy look.

a.       Fudge should  be hard to stir. Your arm should hurt!

b.      The second it starts to thicken stop beating the fudge.

P.       Pour chocolate layer onto bottom of your glass Pyrex or square pan (lined with buttered foil)

Q.     Spread evenly with a knife or spoon.

R.      Add green layer of fudge on top of chocolate layer.

S.        Swirl with a spoon or a knife.

T.        Let sit for 20 minutes on counter.

U.      Cover fudge with Pyrex lid or plastic wrap if using a different container and put in the refrigerator.

a.       Let sit for at least 3 hours.

V.     Remove fudge from refrigerator.

W.      Grab fudge by foil and remove from Pyrex container or pan.

X.       Turn fudge over onto cutting board.

Y.       Peel off tin foil and cut fudge into squares.

Store fudge in air-tight container.
Fudge will last 3 days if left at room temperature.
Fudge will last 1.5 weeks if refrigerated.
Or...

You could freeze it.