Dark Chocolate Mint Fudge
rec.food.recipes/Jody Cline

This fudge is a Christmas staple for us.

6 oz. bittersweet chocolate (try Lindt Excellence or aTobler bittersweet), chopped
1/4 cup marshmallow cream
1 1/2 oz. unsweetened chocolate, chopped
1/2 tsp. peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream, please use plain whipping cream without any additives
1/4 cup unsalted butter, cut into pieces

Line a 9 x5 loaf pan with aluminum foil, overlapping sides. Place first four ingredients in a metal bowl. Mix sugar, milk, water, cream, and butter in a heavy 3-qt. saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using a pastry brush dipped into water. Increase heat to high; bring to a rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232 degrees F, about 9 minutes.

Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate until firm enough to cut, about 2 hours.

Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press a candied violet into the center of each, if desired. Chill in an airtight container.

Can be made 1 week ahead of time. Serve at room temperature.