Simple Chocolate & Violet Fudge
An original recipe by Not Quite Nigella
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150ml cream
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55grams of butter
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2 cups of sugar
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200g marshmallows
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350g dark and milk chocolate chips
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2 tablespoons crystallised violets plus about 10 violets roughly crushed to sprinkle on top
Step 1 - Line a loaf tin with foil and using a pastry brush, lightly brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with cream and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
Step 2 - Remove from heat and immediately stir in chocolate chips, 2 tablespoons violets and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly) and sprinkle with extra crystallised violets.
Step 3 - Cut into squares when completely set using a lightly oiled, warm knife.