BROWN SUGAR-CHOCOLATE FUDGE

[Fidissimus]

BROWN SUGAR-CHOCOLATE FUDGE

The fudge can be cut into three wide bars. Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.

Ingredients

1 7-ounce jar marshmallow creme (aka marshmallow fluff)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped*
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 (optional)
40 paper or foil candy cups (optional)

Directions

Butter an 8" x 8" straight-sided baking pan. Line with parchment paper; set aside.

Butter a large, shallow, stainless-steel bowl; then add first 4 ingredients in same bowl in order listed above. Set aside.

Whisk to combine sugar, condensed milk, cream, butter, and salt in heavy 3-quart saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), about 10 minutes. Brush down sides of saucepan with a wet pastry brush to prevent crystallization. Attach clip-on candy thermometer to side of pan. Increase heat to high and stir occasionally. Cook until it reaches 236° (soft-ball stage), about 15 minutes.

Pour mixture over ingredients into prepared bowl without scraping the sides of the saucepan. Stir mixture vigorously with wooden spoon by hand (do not use mixer) until chocolate melts and fudge thickens slightly. Work quickly to melt the chocolate as the fudge will start to set up in about a minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. If desired, sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.

Using parchment paper as aid, lift fudge from pan. 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.)

* I used flavored chocolate to get flavored fudge.
For Mexican Chocolate Fudge, use 6oz. Dagoba Xocolatl, 4oz. Dogoba Concado 73%, 2oz. Dogoba Dark 59% and one teaspoon cinnamon added to prepared stainless-steel bowl.
For Chocolate Latte Fudge, use 8oz. Dagoba Latte, 4oz. Dogoba Eclipse 87%, one teaspoon finely ground quality coffee bean and one teaspoon cinnamon added to prepared stainless-steel bowl.
Or use plain chocolate and add nuts, toffee, peanut butter, or flavored oils to taste, like mint, orange or coffee.

Makes 40 pieces or 3 bars.
(Modified Bon Appetit recipe from December 2002)
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
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