Brown Sugar-Chocolate Fudge
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1 7-ounce jar marshmallow creme
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla extract
- 2 cups (packed) dark brown sugar
- 1 14-ounce can sweetened condensed milk
- 3/4 cup whipping cream
- 6 tablespoons (3/4 stick) unsalted butter
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 40 paper or foil candy cups (optional)
- Line 11x7-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 230F, 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.)
bittersweet, marshmallow creme, chocolate, vanilla, brown sugar, condensed milk, whipping cream, butter, salt, chocolate chips, paper
Taken from www.epicurious.com/recipes/food/views/brown-sugar-chocolate-fudge-107517 (may not work)