Some recipes are just too good to overlook and this one, for All-American Chocolate Fudge, certainly qualifies. It originally ran in Florida Agenda on September 8, 2011.
The smooth consistency of delicious chocolate fudge is what makes it a delectable treat. It’s the cooking temperature that separates hard caramels from fudge and tiny micro crystals of sugar in fudge gives it its firm but smooth texture. The secret to great fudge is getting these crystals to form at just the right time. American-style fudge contains chocolate, while in Europe it’s all or mostly caramel.
• 1 lb pack of miniature marshmallows
• 2 bars (200g) of chopped cooking chocolate (I use Lindt’s Dessert chocolate which is 70% cocoa)
• 2 cups sugar
• ½ cup salted butter
• 1 12-oz can of evaporated milk
• 2 teaspoons of vanilla
• 1½ cup hazelnuts
Roast the hazelnuts for six-to-eight minutes until lightly browned. Don’t skip this step as the roasting really brings out the flavor. Keep your eyes on them so they don’t burn. Using cooking spray, liberally spray a 9×13 inch pan and an 8 inch square pan. Measure out 1¼ cup of marshmallows and set aside for later use. Place the chopped chocolate and remaining marshmallows in a large glass bowl with the roasted hazelnuts.
In a pan, combine sugar, butter, evaporated milk, and 1¼ cup of marshmallows. Bring to a low boil and stir for ten minutes. (This is an important step; skip it and your fudge won’t set and will become gooey.) Remove from the stove and add the vanilla. Pour this mixture over the chocolate, hazelnuts & marshmallows in the glass bowl, stirring quickly as it will begin to set. Pour into sprayed pans with a spatula and cool.
You can replace the hazelnuts with walnuts, pecans or dried fruit…you are the chef!
Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together
with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.