Brown Sugar Chocolate Fudge
Source of Recipe
internet
List of Ingredients
12 oz bittersweet or semisweet chocolate coarsely chopped
(do not use unsweetened)
1 jar marshmallow creme - (7 oz)
2 oz unsweetened chocolate chopped
2 tsp vanilla extract
2 cup dark brown sugar - (packed)
1 can sweetened condensed milk - (14 oz)
3/4 cup whipping cream
6 tbl unsalted butter - (3/4 stick)
1/4 tsp salt
1/2 cup semisweet chocolate chips
40 paper or foil candy cups (optional)Recipe
* Line 11- by 7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl.
* Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes.
* Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230 degrees, about 15 minutes.
* Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.
* Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
* This recipe yields 40 pieces or 3 bars.
* Comments: The fudge can be cut into three wide bars. Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.
* Yield: 40 pieces
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