Black Forest Fudge
6 ounces bittersweet (not unsweetened) or semisweet
1/2 cup Marshmallow Crème
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
1/2 cup sweetened condensed milk
1/2 cup cherry preserves
1/3 cup whipping cream
1/3 cup water
1/4 cup (1/2 stick) unsalted butter
2/3 cup dried tart cherries (about 3 ounce)
1/4 cup semisweet chocolate chips
Line a 9 x 5 x 3-inch loaf pan with foil. Place first 4 ingredients in medium
metal bowl. Mix sugar, sweetened condensed milk, cherry preserves, whipping
cream, 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 degrees 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.