Difficulty: Medium - experience needed
4 cups granulated sugar
1 ½ cup (375 ml) 35% cream
¼ cup (60 ml) corn syrup
12 oz semi-sweet chocolate, grossly chopped
¼ cup (60 ml) non-salted butter
1 tsp (5 ml) vanilla
2 cups of mini marshmallows (or 2 ¼ cup grilled coconut flakes... or 1 cup dried cherries or cranberries)
1. Line a square cake mold (8 inches) with aluminum foil, with an excess on 2 opposite sides, so as to create "handles" for when the fudge is ready at the end of the process. Set aside.
2. In a heat-proof container (glass or stainless steel for example) which has at least the capacity to contain the saucepan you will be using to heat up the fudge, pour some cold water to about a third of the container, and add ice cubes. Set aside.
3. In a stainless steel deep saucepan, mix the sugar, the cream and the corn syrup. Mix gently and continuously with a wooden spoon, over medium-low heat for 8 minutes or until the sugar has completely dissolved (occasionally scrape the sides with a rubber spatula to allow the crystals to fall back into the preparation).
4. Add the chocolate, and mix 2 to the minutes or until the chocolate has melted.
5. Place a candy thermometer into the mix, and allow to simmer, without mixing at all, until the thermometer reaches 235°F (112°C).
6. Remove immediately from the heat, being mindful not to mix the preparation. Add the butter and the vanilla, into the preparation without mixing at all.
7. Deposit the saucepan (with the candy thermometer still in place) into the cold water container and allow to cool until the thermometer goes down to 110° to 120°F (43° to 49°C). This process takes approximately 50 minutes.
8. Remove the saucepan from the water, and remove the thermometer from the mix. With a clean wooden spoon, mix vigourously without stopping for approximately 2 to 3 minutes or until the preparation starts to thicken. Add the marshmallows (or whatever other filling you have chosen) and immediately pour the mix into the square cake mold, evening out the top with a spatula. Place the mold on the counter, and allow to set completely (2 to 3 hours at least) before cutting into small squares (to remove the fudge from the cake mold, use the "handles" you created initially with the excess aluminum foil.
The fudge will keep at room temperature, in a sealed container for 1 week, or up to 2 months in the refrigerator.