Brown Sugar Chocolate Fudge Recipe - bittersweet

Method

• Line 11- by 7-inch metal baking pan with foil, overlapping sides by 3 inches.
• Combine first 4 ingredients in large bowl.
• Stir sugar, condensed lowfat milk, cream, butter, and salt in heavy medium saucepan over medium-low heat till sugar dissolves (no granules will remain when drop of mix is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 min.
• Attach clip-on candy thermometer to side of pan.
• Increase heat to high and bring mix to boil.
• Reduce heat to medium-high and stir constantly but slowly with wooden spatula till thermometer registers 230 degrees, about 15 min.
• Immediately pour mix over ingredients in bowl (don't scrape pan).
• Stir mix vigorously with wooden spoon till chocolate melts and fudge thickens slightly, about 1 minute.
• Transfer mix to prepared baking pan; smooth top of fudge with rubber spatula.
• Sprinkle fudge with chocolate chips.
• Chill fudge till hard sufficient to cut, about 2 hrs.
• Using foil as aid, lift fudge from pan.
• Fold down foil sides.
• Trim edges of fudge to even.
• Cut into 40 squares or possibly 3 large wide bars.
• Place fudge squares in candy c., if you like.
• (Can be made 2 weeks ahead.
• Refrigeratein airtight container.
• Let stand at room temperature at least 30 min and up to 1 hour before serving.)
• This recipe yields 40 pcs or possibly 3 bars.
• Comments: The fudge can be cut into three wide bars.
• Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.
• Yield: 40 pcs