This sweet treat was inspired by an unofficial, but much recognized flag of Newfoundland, and while not a true fudge, is still sure to satisfy that same craving. The possibilities for colors and flavorings are endless for this recipe, but I decided to go with a nod to my home province, and also counter the ultra sweet white chocolate flavor with a hint of mint. My recipe was a tweak of a rainbow fudge recipe that also looks like a lot of fun.
NEWFOUNDLAND TRICOLOR FUDGE:
- 36 ounces of white chocolate, divided into 12 ounces per layer
- 3 cups sweetened condensed milk, divided into 1 cup per layer
- 1 1/2 tsp mint extract
- green and red paste food coloring
Line a square baking pan with heavy duty foil and lightly grease.
In microwave or on double boiler (I used both methods), combine 1 cup of sweetened condensed milk and 12 ounces of white chocolate until melted and fully incorporated. Add 1/2 tsp mint extract and green paste food coloring to desired tint. Pour mixture into prepared pan. Bang it down on counter to level layer and remove some of the air bubbles. Place pan in freezer for about 30-40 minutes.
Melt 12 ounces of white chocolate with 1 cup of sweetened condensed milk in same manner. Add 1/2 tsp mint extract. Pour this mixture on top of green in pan and follow same procedure to remove bubbles. Return pan to freezer for 30-40 minutes.
Melt 12 ounces of white chocolate with 1 cup sweetened condensed milk as above. Add 1/2 tsp mint extract and enough red paste food coloring to give a bright pink coloring. Pour this mixture on top of the white layer and return to freezer for at least two hours.
Remove pan from freezer and peel off tinfoil. Use a long knife to cut layers, wiping knife with wet cloth in between. Keep cut fudge in fridge as it becomes softer at room temperature.