by Pam Peters

November 26, 2011

Serious fudge

This fudge is a favorite wherever served and is relatively easy to make.

Melt 18 ounces of real semi-sweet chocolate chips or solid chocolate bars (chopped) in a microwave-safe bowl on high, stirring occasionally. Watch closely.  Add 1 can of Sweetened Condensed milk (available many places: Carrefour, Metro, Special Tastes Import Store and some Chinese markets)

Stir until smooth, returning to microwave if lumpy.

Stir in 1/4 cup of dark rum or vodka and 1/4 cup of coffee liqueur or amaretto or baileys or your choice of liqueur, again, stir until smooth.  Return to microwave, again, if lumpy.

After liquor is incorporated, continue to add more rum or liqueur, a tablespoon at a time until mixture is the consistency of brownie batter.

Line a 13 by 9 inch pan with plastic wrap or lightly oil. Pour the fudge mixture into pan, chill overnight in refrigerator.

When it is firmly set, cut into pieces.

NOTE: the alcohol used is NOT all removed in the cooking process.

Easy Chocolate Banana Pudding

2 cups whipping cream

5 ounces semisweet or bittersweet chocolate, chopped

2 tablespoons sugar

26 chocolate biscuits/wafers

3 bananas, thinly sliced lengthwise; plus ½ banana sliced in rounds

In a small pan, bring cream to boil over medium-high heat. Remove from heat and add chocolate. Let sit 5 minutes. Add sugar and whisk to combine. Let cool.

Line a baking dish with biscuits. Add half the chocolate mixture then top with lengthwise banana slices. Top with 13 more biscuits and remaining chocolate mixture. Cover and refrigerate about 2 hours. Top with remaining banana and serve.

by Pam Peters

November 26, 2011

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