Tuesday, December 14, 2010

Abbington Green Bed & Breakfast Inn, Asheville NC: What would the Holiday Season be without Chocolate?!

As Christmas draws nearer, and the weather here in Asheville, North Carolina is much colder than it's supposed to be, I always go looking for several recipes that I found many years ago. These are the "Christmas recipes" that my daughters always remembered and we made together when they were little. I can picture myself with them in the kitchen, wrapping aprons around us, kids on step stools so they can reach the countertop, giggles and very sticky fingers.

You can tell you have a really memorable recipe when your (now grown-up) children call and ask for the recipe. This one is Chocolate Fudge (with walnuts) and I serve this to guests on Christmas Day at Abbington Green Bed & Breakfast Inn...not for breakfast, of course! But if you find yourself in Asheville, North Carolina and staying at this bed and breakfast on Christmas, you are likely to find a plate of Christmas Fudge on the table in the Foyer!

But if you can't make it to the Montford neighborhood and stay at Abbington Green Bed & Breakfast this Christmas, this is how you go about making my version of a very easy, 'foolproof' chocolate fudge.

Some fudge recipes can be complicated and difficult...some recipes require a candy thermometer and a sharp eye and a quick hand because if it gets too hot, you'll have a pan full of something that resembles chocolate cement! This one is simple. You may have seen similar ones. But, for me, the proportions are exactly right, it's easy, it doesn't take very long and the results are absolutely yummy! (Yummy is a technical, scientific culinary term!) Please try it, and if you love it, please let me know.

2 Cups sugar
2/3 Cup evaporated milk
14 regular size marshmallows
1/2 cup butter
few grains salt

Cook these 5 ingredients over medium heat, stirring constantly, to a boil (bubbles all over the top). Boil and stir 5 minutes more. Then remove from heat.

Stir in 1 cup semi-sweet chocolate chips until completely melted and smooth. ( I use half Nestle's and half Guirardelli). Stir in 1 cup (or more) cut-up walnuts and 1 teaspoon organic vanilla extract.

Spread in a buttered 8-inch square pan. Cool completely...can be refrigerated. Cut in 36 or 64 pieces. Enjoy!

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