Name: Dark Chocolate Mint Fudge
Ingredients: 6 oz Bittersweet chocoate (try; Lindt Excellence or aTobler; Bittersweet), chopped; 1/4 c Marsmallow cream; 1 1/2 oz Unsweetened chocolate,; Chopped; 1/2 ts Peppermint extract; 1 1/2 c Sugar; 3/4 c Sweetened condensed milk; 1/3 c Water; 1/3 c Whipping cream, please use; Plain whipping cream without; Any; Additives; 1/4 c Unsalted butter, cut into; Pieces

Your life is an argument that none can escape. There is a meaning about holiness which not even the most unlearned can help taking in. They may not understand justification, but they can understand charity. I believe there is far more harm done by unholy and inconsistent Christians than we are aware of. Such men are among Satan’s best allies. They pull down by their lives what ministers build with their lips. They cause the chariot wheels of the Gospel to drive heavily. They supply the children of this world with a never-ending excuse for remaining as they are.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Candies	1	Servings

INGREDIENTS

6	oz	Bittersweet chocoate (try
		Lindt Excellence or aTobler
		Bittersweet), chopped
1/4	c	Marsmallow cream
1 1/2	oz	Unsweetened chocolate,
		Chopped
1/2	ts	Peppermint extract
1 1/2	c	Sugar
3/4	c	Sweetened condensed milk
1/3	c	Water
1/3	c	Whipping cream, please use
		Plain whipping cream without
		Any
		Additives
1/4	c	Unsalted butter, cut into
		Pieces

INSTRUCTIONS

Line a 9 x5 loaf pan with aluminum foil, overlapping sides. Place
first four ingredients in a metal bowl. Mix sugar, milk, water,
cream, and butter in a heavy 3-qt. saucepan. Stir over medium-low
heat until sugar dissolves. Brush down sugar crystals from sides of
pan using a pastry brush dipped into water. Increase heat to high;
bring to a rolling boil. Reduce heat to medium-high; stir slowly with
wooden spoon until clip-on candy thermometer registers 232 degrees F,
about 9 minutes.
Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir
vigorously with wooden spoon until chocolate melts and fudge thickens
slightly, about 2 minutes (mixture should still be very soft and
glossy). Immediately pour fudge into prepared pan; smooth top with
rubber spatula. Refrigerate until firm enough to cut, about 2 hours.
Lift fudge from pan, using foil as aid. Fold down foil sides. Trim
ends of fudge. Cut into 24 pieces. Press a candied violet into the
center of each, if desired. Chill in an airtight container. Can be
made 1 week ahead of time. Serve at room temperature.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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