Yield: 1 Servings
|6 ounces||Bittersweet chocoate (try|
|Lindt Excellence or aTobler|
|¼ cup||Marsmallow cream|
|1½ ounce||Unsweetened chocolate,|
|½ teaspoon||Peppermint extract|
|¾ cup||Sweetened condensed milk|
|⅓ cup||Whipping cream, please use|
|Plain whipping cream without|
|¼ cup||Unsalted butter, cut into|
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.