Black Forest Fudge
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
24 pieces
ingredients
- 6 ounces bittersweet chocolate (not unsweetened) or 6 ounces semisweet chocolate, chopped
- 1⁄2 cup marshmallow creme
- 1 ounce unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- 1 1⁄4 cups sugar
- 1⁄2 cup sweetened condensed milk
- 1⁄2 cup cherry preserves
- 1⁄3 cup whipping cream
- 1⁄3 cup water
- 1⁄4 cup unsalted butter (1/2 stick)
- 2⁄3 cup dried tart cherry (about 3 ounces)
- 1⁄4 cup semi-sweet chocolate chips
directions
- Line 9 x 5 x 3-inch loaf pan with foil.
- Place first 4 ingredients in medium metal bowl.
- Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
- Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
- Add dried cherries.
- Attach candy thermometer to side of pan.
- Increase heat to medium-high.
- Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
- 2. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
- Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
- Transfer fudge to prepared pan; smooth top.
- Sprinkle with chocolate chips.
- Chill until firm, about 3 hours.
- 3. Lift fudge from pan, using foil as aid.
- Fold down foil.
- Trim edges of fudge.
- Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.)
- Let stand 30 minutes at room temperature before serving.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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