My Uncle Henry has talked about this drink you can get at restaurants in the States for St Patrick’s day.
It’s minty for some reason.
And green
So here is a minty green fudge recipe with shamrocks on it for St Patrick’s day on Sunday.
Ingredients
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ⅓ cup melted vanilla ice cream
- 1 cup Ghirardelli Green Chips or any mint flavored chips
- 1 cup white chocolate chips
- 7-ounce jar marshmallow crème
- shamrock sprinkles
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Sauce pan
- Candy Thermometer
- 8-x-8-inch pan
- Parchment paper
- Cooking spray
Instructions
- Line 8-x-8-inch pan pan with parchment paper so that the paper hangs over the edges of the pan. Spray with Cooking spray and set aside.
- Combine sugar, butter, and vanilla ice cream into a large heavy bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips and green mint chips, stirring vigorously with a wooden spoon until the chocolate and mint chips has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Pour into the prepared 8-x-8-inch pan and add sprinkles if using.
- Let cool to room temperature. Then lift out of the pan using the parchment paper and onto a cutting board.
- Cut into whatever amount you want. I think I got about 24 pieces
