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LOCATION: Recipes >> Candy >> Fudge 46

Print this Recipe    Fudge 46

Makes 24 pieces

3.52-ounce Toblerone bittersweet chocolate bar, chopped
3ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
Y3 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/3 cup water
2 tablespoons (1/4 stick) unsalted butter, cut into pieces
2 tablespoons honey
3/4 cup chopped toasted almonds (about 4 ounces)

Line 9x5-inch loaf pan with foil, overlapping sides. Place first
5 ingredients in medium metal bowl. Combine sugar, milk, cream,
water, butter and honey in heavy 3-quart saucepan. Stir over
medium-low heat until sugar dissolves, about 15 minutes. Brush
down sugar crystals from sides of pan using wet pastry brush.
Increase heat to high and bring to rolling boil. Reduce heat to
medium-high and stir constantly but slowly with wooden spoon until
clip-on candy thermometer registers 236F, about 10 minutes.

Pour mixture over ingredients in bowl; do not scrape pan. Stir
vigorously with wooden spoon until chocolates melt and fudge
thickens, about 1 minute (mixture will still be glossy). Mix in
nuts. Transfer to prepared pan, smooth top with rubber spatula.
Refrigerate until firm enough to cut, about 2 hours.

Lift fudge from pan usinly foil as aid. Fold down foil sides.
Trim ends of fudge. Cut into 24 pieces. Place fudge in paper
candy cups.


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