• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Dark Chocolate Mint Fudge

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • 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

 Directions

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.

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