Chef Nate

Chocolate Mint Sipper

Ingredients:

1 cup Maola lowfat chocolate milk

2 or 3 peppermint white circle candies, finely crushed

2 tbsp marshmallow crème

2 tsp chocolate syrup

Directions:

1.In a small saucepan combine Maola lowfat chocolate milk, peppermint candies, marshmallow creme and chocolate syrup.

2.Cook and stir over medium heat until mixture is heated through and candies are dissolved.

Hint: Serve over crushed ice for a cool, refreshing treat

Peppermint Fudge

Prep Time 10 min;Cooking 5 min;Cooling Time 2 hrs refrigerating

 Ingredients

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed, hard peppermint candy
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups granulated sugar
• 2/3 cup (5fl.-oz can) Evapoated Milk
• 1 1/2 cups Chocolate Chips

Directions

1. 10 x 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into small pieces

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I have made this many times...FANTASTICO!