Black Forest Fudge
From peetabear 15 years agoIngredients
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
- 1/2 cup marshmallow creme shopping list
- 1 ounce unsweetened chocolate, chopped shopping list
- 1 teaspoon vanilla extract shopping list
- 1 1/4 cups sugar shopping list
- 1/2 cup sweetened condensed milk shopping list
- 1/2 cup cherry preserves shopping list
- 1/3 cup whipping cream shopping list
- 1/3 cup water shopping list
- 1/4 cup (1/2 stick) unsalted butter shopping list
- 2/3 cup dried tart cherries (about 3 ounces) shopping list
- 1/4 cup semisweet chocolate chips shopping list
How to make it
- 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.
- 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.
- 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.
The Rating
Reviewed by 3 people-
Oh, this sounds absolutly decadant. Love the sound of it. Definitly have to make this for the holidays. Thanks
dragonwings647 in Duchesne loved it -
Oh this sounds dangerous!
michelle73 in Melville loved it
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