Recipes

Line a 9-inch square pan* with foil; grease the foil with butter or margarine and set aside.

In a heavy saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook and stir for 5 to 6 minutes or until smooth; remove from heat.

Add vanilla; stir for 3 to 4 minutes or until creamy.

Spread half of the mixture into prepared pan; refrigerate for 10 minutes or until firm; set remaining chocolate mixture aside.

In a heavy saucepan, melt vanilla chips and remaining sweetened condensed milk over low heat; cook for 5 to 6 minutes or until smooth (mixture will be thick).

Remove from heat; add peppermint extract and food coloring; stir for 3 to 4 minutes or until creamy; spread evenly over chocolate layer; refrigerate for 10 minutes or until firm.

Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer; cover and refrigerate overnight or until firm.

Using foil, lift fudge out of pan; gently peel off foil; cut fudge into 1-inch squares; store in refrigerator.