This lens is the practical extension of the Chocolate Lens! Here you can find a growing collection of chocolate recipes. If you like to know when there is a new recipe, be sure to subcribe with the RSS button. If you have a recipe you want posted, please email it to choconancy at gmail dot com (you have to put that together - it reduces spam.) Please be sure to tell me how you'd like me to recognize your contribution - name, blog, whatever! If you have a picture of your recipe, please include it. If you have put that picture on http://www.flickr.com --> even better! It is helpful to put the name of the recipe as the picture title.
Fudge
Dark, rich and sweet
Fudge!
Put in large bowl:
(really big, big, big to allow stirring room):
3 packages chocolate chips - 36 oz. total (I recommend Nestles or Guittard -- don't go cheap!)
1 8-oz jar marshmallow cream (if you can only find 7 oz jars, that's OK)
2 cubes butter (buy a brand name -- sometimes the cheap stuff is full of water and it will ruin the fudge -- very sad)
1 teaspoon vanilla extract
Have ready at hand:
2 cups chopped nuts (optional -- you can even add coconut!)
Put in large kettle:
(again, I mean big - the mixture boils up to four times it's original volume as you cook it!)
4 1/2 cups sugar
1 can evaporated milk (not skim or lowfat!)
Bring the sugar/milk mix to a rolling boil stirring constantly. Cook a full eight minutes (timed once the mixture comes to a boil -- critical!!!).
Take off heat and pour over chocolate/butter mixture. Beat with mixer until creamy. Add nuts and spread in a pan to cool. Lick the bowl and beaters before washing! I like to use a cookie sheet with high edges, but the size of pan depends on how thick you like your fudge. Mine is about 13x24. My siblings use smaller pans. My mom uses two Pyrex pans. Cut into pieces and enjoy!
Put in large bowl:
(really big, big, big to allow stirring room):
3 packages chocolate chips - 36 oz. total (I recommend Nestles or Guittard -- don't go cheap!)
1 8-oz jar marshmallow cream (if you can only find 7 oz jars, that's OK)
2 cubes butter (buy a brand name -- sometimes the cheap stuff is full of water and it will ruin the fudge -- very sad)
1 teaspoon vanilla extract
Have ready at hand:
2 cups chopped nuts (optional -- you can even add coconut!)
Put in large kettle:
(again, I mean big - the mixture boils up to four times it's original volume as you cook it!)
4 1/2 cups sugar
1 can evaporated milk (not skim or lowfat!)
Bring the sugar/milk mix to a rolling boil stirring constantly. Cook a full eight minutes (timed once the mixture comes to a boil -- critical!!!).
Take off heat and pour over chocolate/butter mixture. Beat with mixer until creamy. Add nuts and spread in a pan to cool. Lick the bowl and beaters before washing! I like to use a cookie sheet with high edges, but the size of pan depends on how thick you like your fudge. Mine is about 13x24. My siblings use smaller pans. My mom uses two Pyrex pans. Cut into pieces and enjoy!
Chocolate Cooking Resource Links
- ChefShop.com Chocolate Aisle
- Chefshop.com sells quality ingredients. Their email newsletter is fun as well (and brings a discount code).
Chocolate Cookbooks on Amazon
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
Amazon Price: $22.30 (as of 07/13/2009) 
Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
Amazon Price: $11.43 (as of 07/13/2009)
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Amazon Price: $17.82 (as of 07/13/2009)
by NancyWhite
First identity: chocoholic. Also known as choconancy. In her less-chocolatized life, she is a leader in the emerging field of online group facilitatio... (more)
