Layered Mint-Chocolate Fudge

Ingredients

• 4.5 cups sugar 
• 0.5 cup butter 
• 12 oz evaporated milk canned
• 4.5 cups marshmallows miniature
• 3 cups semi chocolate chips 
• 2 oz baker's chocolate unsweetened cut into pieces
• 1 teaspoon vanilla 
• 6 oz chocolate white cut into pieces
• 0.1 teaspoon peppermint extract 
• 0.1 teaspoon purple gel food coloring green
• 2 tablespoons mint 

Equipment

• frying pan
• sauce pan
• baking pan
• aluminum foil

Directions

1. Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
2. Remove from heat.
3. Add marshmallows, stirring constantly until mixture is smooth.
4. Remove 2 cups mixture; place in medium saucepan. Set aside.
5. To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
6. Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth.
7. Pour evenly over fudge in pan; spread gently to cover.
8. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm.
9. Remove fudge from pan by lifting foil.
10. Cut into squares.