Recipe: Mint Fudge (chocolate mint fudge with a mint icing drizzle)

MINT FUDGE

2 cups sugar
2/3 cup plus 3 to 4 tsp milk, divided use
1/3 cup unsweetened cocoa powder
2 tbsp light corn syrup
1 pinch salt
1/4 cup butter or margarine
1/4 tsp plus 3 drops peppermint extract, divided use
1 cup powdered sugar
1 or 2 drops green food coloring

Butter an 8-inch square baking pan or dish; set aside.

Combine sugar, 2/3 cup milk, cocoa powder, corn syrup, and salt in a heavy 3-quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes

Remove lid; cook until mixture reaches soft ball stage or a candy thermometer registers 234 degrees F. Remove from heat; cool 10 minutes.

Add butter and 1/4 teaspoon peppermint extract; beat until mixture thickens and begins to lose its gloss. Pour mixture into the prepared baking pan or dish.

Cool and cut into squares. Place squares at least 1/2 inch apart on a wax-papered lined baking sheet; set aside.

Combine 1 cup powdered sugar, the remaining 3 to 4 tsp milk, 3 drops peppermint extract, and green food coloring, stirring until blended. Place mixture in a heavy-duty, ziptop plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge.

Makes 1 1/4 pounds
Adapted from source: Southern Living