Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Bittersweet chocoate (try |
| Lindt Excellence or aTobler | |
| Bittersweet), chopped | |
| ¼ cup | Marsmallow cream |
| 1½ ounce | Unsweetened chocolate, |
| Chopped | |
| ½ teaspoon | Peppermint extract |
| 1½ cup | Sugar |
| ¾ cup | Sweetened condensed milk |
| ⅓ cup | Water |
| ⅓ cup | Whipping cream, please use |
| Plain whipping cream without | |
| Any | |
| Additives | |
| ¼ cup | Unsalted butter, cut into |
| 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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