Dark Chocolate Mint Fudge
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Marshmallow Creme1.5 cups
Sugar3 cup
Sweetened Condensed Milk1 cup
Water1 cup
Whipping CreamDirections:
1
Line 9 x 5-inch loaf pan with foil, overlapping sides
2
Place first 4 ingredients in metal bowl
3
Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan
4
Stir over medium-low heat until sugar dissolves
5
Brush down sugar crystals from sides of pan using pastry brush dipped into water
6
Increase heat to high; bring to rolling boil
7
Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes
8
Pour boiling mixture over ingredients in bowl; do not scrape pan
9
Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy)
10
Immediately pour fudge into prepared pan; smooth top with rubber spatula
11
Refrigerate fudge until firm enough to cut, about 2 hours
12
Lift fudge from pan, using foil as aid
13
Fold down foil sides
14
Trim ends of fudge
15
Cut into 24 pieces
16
Press candied violet into center of each, if desired
17
(Can be made 1 week ahead
18
Chill in airtight container
19
Serve at room temperature
20
) Line 9 x 5-inch loaf pan with foil, overlapping sides
21
Place first 4 ingredients in metal bowl
22
Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan
23
Stir over medium-low heat until sugar dissolves
24
Brush down sugar crystals from sides of pan using pastry brush dipped into water
25
Increase heat to high; bring to rolling boil
26
Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes
27
Pour boiling mixture over ingredients in bowl; do not scrape pan
28
Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy)
29
Immediately pour fudge into prepared pan; smooth top with rubber spatula
30
Refrigerate fudge until firm enough to cut, about 2 hours
31
Lift fudge from pan, using foil as aid
32
Fold down foil sides
33
Trim ends of fudge
34
Cut into 24 pieces
35
Press candied violet into center of each, if desired
36
(Can be made 1 week ahead
37
Chill in airtight container
38
Serve at room temperature)