Dark chocolate mint fudge

Yield: 1 Servings

Measure Ingredient
6 ounces Bittersweet chocoate (try
\N \N Lindt Excellence or aTobler
\N \N Bittersweet), chopped
¼ cup Marsmallow cream
1½ ounce Unsweetened chocolate,
\N \N Chopped
½ teaspoon Peppermint extract
1½ cup Sugar
¾ cup Sweetened condensed milk
⅓ cup Water
⅓ cup Whipping cream, please use
\N \N Plain whipping cream without
\N \N Any
\N \N Additives
¼ cup Unsalted butter, cut into
\N \N Pieces

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.


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