Black Forest Fudge
6 oz. bittersweet (not unsweetened) or semisweet chocolate,
chopped
1/2 C. marshmallow creme
1 oz. unsweetened chocolate, chopped
1 t. vanilla extract
1 1/4 C. sugar
1/2 C. sweetened condensed milk
1/2 C. cherry preserves
1/3 C. whipping cream
1/3 C. water
1/4 C. (1/2 stick) unsalted butter
2/3 C. dried tart cherries (about 3 oz.)
1/4 C. semisweet chocolate chips
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.
Makes 24 pieces.
