26 oz. bittersweet chocolate,
2 tsp. grated orange peel
3/4 cup walnut halves
3/4 cup dried tart cherries or cranberries
3 tbsp. crystallized ginger, chopped
22 large marshmallows
40 foil candy cups (similar to cupcake paper cups, but smaller)
Line a 11x7 inch baking
pan with foil, extending over the sides. Place chocolate
in a medium bowl.
Set over a saucepan of simmering water, not allowing the dish
to touch the
water. Stir until melted and a candy thermometer registers 115 degrees.
Remove bowl from over the water. Mix in the orange peel, walnuts, cherries
cranberries, and ginger. Fold in the marshmallows. Pour into the
spreading evenly. Chill until chocolate is just firm enough
to cut, about 1 hour.
Using the foil as an aid, lift the candy from the pan. Fold down the foil
Cut candy crosswise into 8 strips and lengthwise into 5, making 40
Transfer squares to candy cups.