The best delicious Dark Chocolate Mint Fudge recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dark Chocolate Mint Fudge recipe today!
Hello my friends, this Dark Chocolate Mint Fudge recipe will not disappoint, I promise! Made with simple ingredients, our Dark Chocolate Mint Fudge is amazingly delicious, and addictive, everyone will be asking for more Dark Chocolate Mint Fudge.
What Makes This Dark Chocolate Mint Fudge Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dark Chocolate Mint Fudge.
Ready to make this Dark Chocolate Mint Fudge Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 oz Bittersweet chocoate (try
Lindt Excellence or aTobler
Bittersweet), chopped
1/4 c Marsmallow cream
1 1/2 oz Unsweetened chocolate,
Chopped
1/2 ts Peppermint extract
1 1/2 c Sugar
3/4 c Sweetened condensed milk
1/3 c Water
1/3 c Whipping cream, please use
Plain whipping cream without
Any
Additives
1/4 c Unsalted butter, cut into
Pieces
Line a 9 x5 loaf pan with aluminum foil, overlapping sides. Place
first four ingredients in a metal bowl. Mix sugar, milk, water,
cream, and butter in a heavy 3-qt. saucepan. Stir over medium-low
heat until sugar dissolves. Brush down sugar crystals from sides of
pan using a pastry brush dipped into water. Increase heat to high;
bring to a rolling boil. Reduce heat to medium-high; stir slowly with
wooden spoon until clip-on candy thermometer registers 232 degrees F,
about 9 minutes.
Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir
vigorously with wooden spoon until chocolate melts and fudge thickens
slightly, about 2 minutes (mixture should still be very soft and
glossy). Immediately pour fudge into prepared pan; smooth top with
rubber spatula. Refrigerate until firm enough to cut, about 2 hours.
Lift fudge from pan, using foil as aid. Fold down foil sides. Trim
ends of fudge. Cut into 24 pieces. Press a candied violet into the
center of each, if desired. Chill in an airtight container. Can be
made 1 week ahead of time. Serve at room temperature.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
Leave a Reply