Layered Mint Chocolate Fudge

I'm back into baking now that I have a kitchen! Bryn Mawr does not have kitchens in the dorms because of fire hazards (the dorms have burn times of less than a minute.) I had to start off the summer on a good foot and was craving fudge. Homemade fudge is the best! I found this layered mint chocolate fudge, and was hooked. I talked about making it for a few days before I had the chance to got to the grocery store and get the condensed milk.

Here's the recipe:

Ingredients
- 2 cups semi sweet chocolate chips
- 1 can of sweetened condensed milk
- 2 teaspoons vanilla extract
- 6 ounces of white chocolate chips
- 1 tablespoon peppermint extract
(although honestly I put in about double the peppermint to really bring out the flavor)
Directions
1) In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2) In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3) Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4) Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

I added extra chocolate chips to the top layer of chocolate fudge, which made it more solid than the other two layers, so it was like a chocolate coating on top of minty fudge on top of chocolate fudge!

Let's just say those little squares did not last very long amongst the interns! It's chocolate and peppermint in fudge! Which is basically another way to say scrumptious! They were amazing!