| 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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