"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fudge - Mint, by Christy Rheu, is from Christy's Gluten Free Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
11.5 oz pkg Semi Sweet Chocolate Chips 1/2 pkg or 1 C of Milk Chocolate Chips 4 Mint Chocolate Hershey Kisses 7 oz of 1/2 can Sweetened Condensed Milk 2 T Butter 3 T Cream
Combine semi sweet chocolate chips, milk chocolate chips, Hershey Kisses, sweetened condensed milk and butter in heavy-duty pan. Cook on low till melted stirring the whole time. Remove from heat. Stir in 3 T cream. Melted fudge should almost stay on spoon when heaped up. Immediately spoon into 36 mini or 48 petite paper lined molds. Cover with wax paper and chill. Store in a cool place.
These are best made 2-4 weeks ahead and stored in a cool place loosely covered.
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