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Ingredientes
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 1/4 c. marshmallow creme
- 1 1/2 ounce unsweetened chocolate minced
- 1/2 tsp peppermint extract
- 1 1/2 c. sugar
- 3/4 c. sweetened condensed lowfat milk
- 1/3 c. water
- 1/3 c. whipping cream
- 1/4 c. unsalted butter cut into pcs (1/2 stick)
- 24 x candied violets* (optional)
Direcciones
- *Available at cookware stores and specialty foods stores.
- Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, lowfat milk, water, cream and butter in heavy 3-qt saucepan. Stir over medium-low heat till sugar dissolves.
- Brush down sugar crystals from sides of pan using pastry brush dipped into
- water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon till clip-on candy thermometer
- registers 232F, about 9 min.
- Pour boiling mix over ingredients in bowl; don't scrape pan. Stir vigorously with wooden spoon till chocolate melts and fudge thickens slightly, about 2 min (mix should still be very soft and glossy).
- Immediately pour fudge into prepared pan; smooth top with rubber spatula.
- Chill fudge till hard sufficient to cut, about 2 hrs.
- Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pcs. Press candied violet into center of each, if you like. (Can be made 1 week ahead. Refrigeratein airtight container.
- Serve at room temperature.)
- Makes 2 dozen.
