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Ingredientes
- 12 ounce bittersweet or possibly semisweet chocolate coarsely minced (don't use unsweetened)
- 1 jar marshmallow creme - (7 ounce)
- 2 ounce unsweetened chocolate minced
- 2 tsp vanilla extract
- 2 c. dark brown sugar - (packed)
- 1 can sweetened condensed lowfat milk - (14 ounce)
- 3/4 c. whipping cream
- 6 Tbsp. unsalted butter - (3/4 stick)
- 1/4 tsp salt
- 1/2 c. semisweet chocolate chips
- 40 x paper or possibly foil candy c. (optional)
Direcciones
- 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 lowfat milk, cream, butter, and salt in heavy medium saucepan over medium-low heat till sugar dissolves (no granules will remain when drop of mix is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 min.
- Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mix to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula till thermometer registers 230 degrees, about 15 min.
- Immediately pour mix over ingredients in bowl (don't scrape pan). Stir mix vigorously with wooden spoon till chocolate melts and fudge thickens slightly, about 1 minute. Transfer mix to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Chill fudge till hard sufficient to cut, about 2 hrs.
- Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or possibly 3 large wide bars. Place fudge squares in candy c., if you like. (Can be made 2 weeks ahead. Refrigeratein airtight container. Let stand at room temperature at least 30 min and up to 1 hour before serving.)
- This recipe yields 40 pcs or possibly 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 pcs
