Nana's Mint Layer Fudge

This recipe is from sister Robin's mother-in-law Myrdena who lives in Apple Country (Wenatchee, Washington). This recipe may not be as healthful as a freshly picked apple, but it is a delicious and simple recipe that makes a wonderful Christmas time treat. The layer in the middle can be easily changed to maple or any other flavor that suits your taste. Myrdena insists that the bottom layer has to stay in the refrigerator overnight, but we suspect that's simply to keep us out of the fudge (kind of like that old "stay out of the water for an hour after eating" story from our childhood!). For a colorful Christmas time treat, do one batch with red (peppermint) layer, and another batch with a green layer. Pretty, festive and delicious! 

• 1 (12 ounce) package semi-sweet chocolate chips
  
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 2 teaspoons Vanilla Extract
  
• 1 cup White Confectioner's Deluxe Baking Pieces (ir 6 ounces white confectioner's coaating)
  
• 1 Tablespoon Peppermint Extract
  
• 1 drop green or red food coloring (optional)
  

In a heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk. Add vanilla. Spread half the mixture into wax-paper lined (or buttered) 8" or 9" square pan. Chill 10 minutes or until firm. 

Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white baking pieces with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill ten minutes or until firm. Spread reserved chocolate mixture over mint layer. Chill two hours or until firm.  

Note: One day we're going to try this with coconut extract in the middle layer with some finely chopped coconut, to create Mounds Fudge (or add almonds for an Almond Joy Fudge).