Free Recipe Dark Chocolate Mint Fudge
Recipe Type: Free Candy Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Dark Chocolate Mint Fudge Recipe
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
Dark Chocolate Mint Fudge Preparation
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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