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Friday, December 25, 2009

Holiday Treats: Brown Sugar Chocolate Fudge

The brown sugar in this recipe adds an extra depth of flavor and the semi-sweet chocolate keeps it from being over-the-top sweet. I've gotten lots of good reviews on this one so evidently my first attempt at fudge worked out pretty well.

Brown Sugar Chocolate Fudge
Recipe adapted from Bon Appetit

14 oz semi-sweet chocolate, roughly chopped
7 oz marshmallow creme
2 tsp vanilla extract
2 cups packed brown sugar
14 oz sweetened condensed milk
3/4 cup heavy cream
6 T unsalted butter
1/4 tsp salt

1/2 - 1 cup semi-sweet chocolate chips

Line a small jellyroll pan with foil, leaving a couple inches of overlap on all sides so you can lift out the fudge when its set. Combine chocolate, marshmallow creme, and vanilla in a large bowl.

Combine sugar, sweetened condensed milk, heavy cream and salt in a saucepan over medium heat, stirring constantly until sugar is dissolved, about 10 minutes. Brush the sides of the pan with a wet pastry brush occasionally to keep sugar crystals from forming. Attach candy thermometer and increase heat to high.

Bring mixture to a boil and then reduce heat to medium-high and stir constantly but slowly until temperature reaches 230 degrees.

Pour hot mixture over chocolate mixture and stir quickly until well combined and chocolate is melted. Transfer to prepared pan and spread out smoothly.

Top with chocolate chips. Refrigerate until firm, at least 2 hours. Cut as desired. Keep refrigerated.

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