New This Month

Chocolate Fudge Bites

These heart-decorated bites of fudge make for a great Valentine's Day treat.

  • Yield: Makes 25 pieces

Source: Martha Stewart Living, February 2002

Ingredients

  • 1/2 cup heavy cream
  • 2 tablespoons cardamom pods, crushed (optional)
  • 5 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 1/3 cup marshmallow cream
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sugar
  • 1/2 cup sweetened condensed milk
  • 1/3 cup water
  • 4 tablespoons unsalted butter, cut into pieces
  • Cocoa powder, for garnish (optional)

Directions

  1. Line an 8-inch square baking dish with aluminum foil, smoothing surfaces as much as possible.

  2. Place the heavy cream and the cardamom, if using, in a small saucepan, and bring to a boil. Remove from heat, and let steep for 15 minutes.

  3. Place the bittersweet chocolate, unsweetened chocolate, marshmallow cream, and vanilla extract in a large heat-proof metal bowl.

  4. Strain the heavy cream through a fine sieve into a 3-quart saucepan, discarding cardamom. Add the sugar, sweetened condensed milk, water, and butter. Stir the mixture over medium-low heat until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Raise the heat to high, and bring the mixture to a boil. Attach a candy thermometer to the pan, and reduce the heat to medium-high. Stir mixture slowly with a wooden spoon until a candy thermometer registers 232 degrees.

  5. Remove pan from heat, and pour boiling mixture over chocolate mixture in bowl; do not scrape pan. Stir vigorously with a wooden spoon until the mixture is well combined and glossy. Pour the mixture into prepared pan, and smooth the top with a small offset spatula. Allow the fudge to set in refrigerator until firm, about 2 hours.

  6. Cut fudge into 1 1/4-inch rounds using a cookie cutter. Alternatively, you may cut into squares with a sharp knife. If desired, cut a small heart stencil out of parchment or waxed paper. Place the stencil over a piece of fudge, and lightly sift cocoa powder over it. Remove the stencil, and repeat with the remaining fudge.

Cook's Notes

The marshmallow cream in this recipe imparts a very smooth and delicate consistency. Be sure to cut while still soft, before it has had time to set. We find that the flavor and texture of the fudge improves after a few days' rest in the refrigerator. Store fudge in an airtight container in refrigerator up to 1 month.

Reviews

Be the first to comment!