Black forest fudge
BLACK FOREST FUDGE (long forgotten source)
Makes 24 pieces.
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup marshmallow crème
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 (1/2 stick) unsalted butter
2/3 cup dried tart cherries (about 3 ounces)
1/4 cup semisweet chocolate chips
Line 9 x 5 x 3-inch loaf pan with foil. Place the chopped bittersweet or semisweet chocolate, chopped unsweetened chocolate, marshmallow creme and the vanilla in a medium metal bowl.
Mix together the sugar, the sweetened condensed milk, the cherry preserves, the whipping cream, 1/3 cup water and butter in heavy medium saucepan. Stir over medium-low heat until the butter melts and the sugar dissolves, occasionally brushing down sides of
pan with wet pastry brush to dissolve any sugar crystals. Add the dried cherries.
Attach a candy thermometer to the side of the pan and increase the heat to medium-high. Boil the mixture
until the thermometer registers 230°F, stirring constantly but slowly and tilting the pan if necessary to submerge the bulb of thermometer, about 17 minutes. (Just be sure that the bulb of the thermometer does not touch the bottom of the pan--you want to measure the temp of the syrup and not the temp of the pot) Immediately pour the hot syrup over the chopped chocolate mixture in bowl (do not scrape pan). Using a wooden spoon, stir vigorously until all the chocolate melts and the fudge
thickens slightly but still remains glossy, about 3 minutes. Transfer the fudge to your prepared pan, and smooth top. Sprinkle the top with chocolate chips. Chill until firm, about 3 hours.
Lift the fudge from pan, using the tin foil as an aid. Fold down foil. Trim the edges of the fudge and cut into
24 pieces. (Fudge can be made 2 weeks ahead and refrigerated in an airtight container.) Let stand 30 minutes at room temperature before serving.