Last summer I was inspired me to develop some fun fudge flavors and I was struck with the idea of creating fudges in ice cream flavors.
I started with a Cookies ’n Creme flavor. The key to perfecting the creaminess of this flavor is using vanilla candy coating and not white chocolate. I used Oreos for the cookies in this fudge, but you can use any cookie that you prefer – I’ll take any excuse to have Oreos in the house!
This recipe turned out so well that I decided to continue with the ice cream flavored fudges. When I think of ice cream flavors, I had to give a mint chocolate chip flavor a try. I had a pack of Tollhouse Dark Chocolate and Mint morsels on hand, and they provided the perfect mint to chocolate ratio for this fudge. Unfortunately, it seems that these are only available in the winter, so be sure to stock up!!!
And in case you did not stock up on mint chips in the winter, I needed a more summer appropriate recipe…like creamsicle! This recipe was the most challenging – finding the perfect balance of vanilla to orange – but this recipe gets it just right!
I had so much fun experimenting with these flavors, I’m sure you’ll see another fudge series in the future! Any flavor suggestions?!
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- 6 oz marshmallow cream separated
- 6 oz chocolate chips
- 4 oz mint chips
- 2 oz Andes Creme de Menthe baking chips
- 1 1/2 cups sugar
- 1/4 cup cream
- 1/4 cup milk
- 12 tablespoons butter
- 1/2 teaspoon salt
- mini chips for sprinkling over top
- green food coloring optional
- 6 oz marshmallow cream
- 12 oz vanilla candy coating chopped
- 1 1/2 cups sugar
- 3/4 cup cream
- 12 tablespoons butter
- 1/2 teaspoon salt
- 1/2 oz orange extract
- orange food coloring
Ingredients
Mint Chocolate Chip Fudge
Creamsicle Fudge
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- Line an 8x8 pan with wax paper, wax side up.
- Using three separate bowls, combine the following: Bowl 1: 1/4 cup marshmallow cream and mint chips Bowl 2: 2 tablespoons marshmallow cream and Andes baking chips Bowl 3: 1/4 cup + 2 tablespoons marshmallow cream and chocolate chips
- In a large saucepan over medium high heat combine sugar, cream, milk, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
- Pour 2/3 cup into Bowl 1 plus a few drops of green food coloring, pour 1/3 cup into Bowl 2, 1 cup into Bowl 3. Beat each mixture with an electric mixture starting with Bowl 1 and working your way to Bowl 3.
- Pour Bowl 3 into the wax lined pan, then pour Bowl 2 over top of the chocolate mixture, then pour Bowl 1 over top.
- Sprinkle mini chocolate chips over the top of the green layer.
- Refrigerate for 4 hours, then cut into cubes and serve.
- Line an 8x8 pan with wax paper, wax side up.
- Put chopped candy coating and marshmallow cream into a mixing bowl and set aside.
- In a large saucepan over medium high heat combine sugar, cream, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
- Pour the hot mixture over the marshmallow and candy coating.
- Beat with electric mixer until smooth.
- Divide mixture into two separate bowls, blending orange extract and a few drops of orange food coloring into one of the bowls.
- Pour from the two different bowls in layers into the wax lined pan. Run a butter knife through the mixture to swirl the colors.
- Refrigerate for 4 hours, then cut into cubes and serve.
