Make these double chocolate creme de menthe fudge shamrocks for St. Patrick's Day.
Mix 1 cup of the sweetened condensed milk with the semi-sweet chocolate and set aside.
Mix the remaining sweetened condensed milk with the white chocolate.
Heat white chocolate in the microwave on high for 25 seconds. Let rest for 3 minutes in the warm microwave and then stir. Heat for 15 more seconds, rest, and stir.
If the chocolate isn't all melted heat on 50% power for 10-second increments, resting and stirring after each.
Stir in 4 teaspoons of the creme de menthe.
Spoon a heaping tablespoonful of the green fudge into all the cavities in two silicone shamrock molds.
Tap mold so that the fudge spreads into an even layer.
Spoon 2 tablespoons of chocolate fudge into each shamrock cavity.
Tap the mold so that the fudge spreads into an even layer.
Let the fudge shamrocks sit at room temperature for 1 hour, then refrigerate for 1 hour, then freeze for 30 minutes.
Un-mold. If shamrocks don't come out easily, freeze for a bit longer.
Store your fudge shamrocks in an airtight container at room temperature for up to 10 days or in the freezer for up to 3 months. Thaw in the airtight container for several hours before opening and removing the candies.
Fudge Shamrocks https://hungryhappenings.com/creme-de-menthe-fudge-shamrocks/