Receta Brown Sugar Chocolate Fudge
by Global Cookbook

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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)

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