Chocolate Passion
Atelier NI
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La Belle Cuisine - More Favorite Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
~ Brillat-Savarin's great aunt Pierette

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Christmas
Sandi Wickersham
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"Mix 4 cups granulated sugar, a pinch of salt, 2 tablespoons butter, and a tall can undiluted evaporated milk in a large heavy saucepan. Boil mixture 6 minutes. Watch the clock and stir constantly. In a large bowl, place 12 oz. semisweet chocolate chips, 12 oz. German sweet chocolate, 1 pint marshmallow cream, 3
cups chopped walnuts or pecans and 1 teaspoon vanilla. Pour hot syrup over ingredients in bowl and beat until the chocolate is melted. Pour into buttered
pans and let stand at least several hours to set. Keeps well."

Following is the version of the recipe I use, in which only the method has
been rearranged in order to facilitate the process…

In a very large bowl, place the chocolate chips, German chocolate, marshmallow cream, chopped nuts and vanilla. In a large heavy saucepan
mix together sugar, salt, butter and evaporated milk. Bring the mixture to a boil over medium heat, stirring constantly. Boil 6 minutes, continuing to stir. Pour the hot syrup over ingredients in bowl and beat the mixture until the chocolate is melted. Pour the fudge into buttered pans (I use one 9-by-13-inch and one 9-by-9-inch) and let stand at least several hours to set. There
is NEVER any of this fudge left over. My family wouldn't tolerate my
using any other recipe for holiday fudge!
 

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