Black Forest Fudge

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 6 ounces bittersweet chocolate (not unsweetened) or 6 ounces semisweet chocolate, chopped
• 1/2 cup marshmallow creme
• 1 ounce unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• 1 1/4 cups sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup cherry preserves
• 1/3 cup whipping cream
• 1/3 cup water
• 1/4 cup unsalted butter (1/2 stick)
• 2/3 cup dried tart cherry (about 3 ounces)
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 line 9 x 5 x 3-inch loaf pan with foil.
• 2 place first 4 ingredients in medium metal bowl.
• 3 mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
• 4 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.
• 5 add dried cherries.
• 6 attach candy thermometer to side of pan.
• 7 increase heat to medium-high.
• 8 boil until thermometer registers 230°f, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
• 9 2. immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
• 10 using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
• 11 transfer fudge to prepared pan; smooth top.
• 12 sprinkle with chocolate chips.
• 13 chill until firm, about 3 hours.
• 14 3. lift fudge from pan, using foil as aid.
• 15 fold down foil.
• 16 trim edges of fudge.
• 17 cut fudge into 24 pieces. (can be made 2 weeks ahead. refrigerate in airtight container.)
• 18 let stand 30 minutes at room temperature before serving.