6 oz Bittersweet chocoate (try
Lindt Excellence or aTobler
Bittersweet), chopped
1/4 c  Marsmallow cream
1 1/2 oz Unsweetened chocolate,
Chopped
1/2 ts Peppermint extract
1 1/2 c  Sugar
3/4 c  Sweetened condensed milk
1/3 c  Water
1/3 c  Whipping cream, please use
Plain whipping cream without
Any
Additives
1/4 c  Unsalted butter, cut into
Pieces

Line a 9 x5 loaf pan with aluminum foil, overlapping sides. Place
first four ingredients in a metal bowl. Mix sugar, milk, water,
cream, and butter in a heavy 3-qt. saucepan. Stir over medium-low
heat until sugar dissolves. Brush down sugar crystals from sides of
pan using a pastry brush dipped into water. Increase heat to high;
bring to a rolling boil. Reduce heat to medium-high; stir slowly with
wooden spoon until clip-on candy thermometer registers 232 degrees F,
about 9 minutes.

Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir
vigorously with wooden spoon until chocolate melts and fudge thickens
slightly, about 2 minutes (mixture should still be very soft and
glossy). Immediately pour fudge into prepared pan; smooth top with
rubber spatula. Refrigerate until firm enough to cut, about 2 hours.

Lift fudge from pan, using foil as aid. Fold down foil sides. Trim
ends of fudge. Cut into 24 pieces. Press a candied violet into the
center of each, if desired. Chill in an airtight container. Can be
made 1 week ahead of time. Serve at room temperature.