|Inspired by my favorite sweet treat ...
||[Dec. 9th, 2007|09:16 am]
Tantalizing the world one tastebud at a time...
Has a smooth dark rich texture with a hint of sweet and tart,
just like it's Japanese rockstar namesake.
Recipe under cut
6oz bittersweet (not unsweetened) chocolate, chopped
1/2 cup marshmallow creme
1oz unsweetened chocolate, chopped
1 tsp vanilla extract
11/4 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
2/3 cup dried tart cherries
1/4 cup semisweet mini chocolate chips (for topping)
line 9x5x3 inch loaf pan with foil.
Place first four ingredients in medium metal bowl, set aside.
Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
Stir over med-low heat until butter melts and sugar dissolves, occasionally wipe down sides of pan with wet pastry brush to dissolve crystals. Add dried cherries
Attach candy thermometer to sides of pan. Increase heat to med-high.
Boil until thermometer reaches 230 degrees Fahrenheit. stirring constantly and slowly, titling pan so that bulb of thermometer is submerged if necessary, about 17 minutes.
Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan) using wooden spoon, stir until chocolate melts and fudge thickens slightly but remains glossy, about 3 minutes.
Pour into prepared pan, smooth top. Sprinkle with chocolate chips, chill until firm, about 3 hours.
Lift fudge from pan with foil, peel down foil and cut into 24 pieces-can be made 2 weeks ahead.
Refrigerate in airtight container.
Let sit at room temp for 30 minutes before serving.