Margot Justes and I have been friends for a few years, ever since she sat next to me at a mystery conference luncheon. Her first book, A Hotel In Paris, is wonderful romantic suspense. Then she had stories in the Heat of the Moment and Missing anthologies with mine, and we enjoyed doing signings together. Margot is pursuing many publishing lead on her next books. I can't wait to read them. She is also giving presentations with my good friend Susan Miura on Taste of Italy! The first is at the Elk Grove Public Library tomorrow, Monday, May 24 at 7 p.m. Enjoy Margot's Fudge!-AA
I was given this recipe many years ago by my mother-in-law, and it has been a family holiday tradition in our household-dare I say it- for decades.
Over the years I have made a few changes, as the chocolate got better, creamier and darker, so did my fudge. While writing this out for Amy, I had a terrific idea. I love dark chocolate covered orange peels...I mean, I'm addicted to them. Marshall Field's used to sell them under their own name.
What would happen if I put some orange rind in the fudge? Hmm, I bet that would be tasty. I'm going to make the fudge for my daughter's birthday party in June and take a small sampling aside and add the orange rind. I'll let you know how it works out.
In the meantime, it is easy to make and the taste is simply amazing.
To add a bit of a French taste to it, have a luscious bite of the fudge and wash it down with good Cognac. Chocolate and Cognac are heavenly together. Bon Appétit!
½ cup of butter
1 large can of evaporated milk
2 oz bitter chocolate (I only use Ghirardelli chocolate)
12 oz semi sweet or dark chocolate chips
2 lbs sugar (4 ½ cups)
12 oz dark chocolate
½ lb marshmallows
1 ½ tbsp Vanilla
1 cup of chopped walnuts (I use 2 cups)
Combine butter, canned milk and sugar, stir over medium heat until sugar is dissolved, cook to a boil, about 5 minutes.
Turn off heat and add marshmallows, stir until melted, add the 3 types of chocolate, one at a time, stir until each is dissolved. Add vanilla and nuts and stir.
Line a cookie sheet with saran wrap, extending the edges; pour the fudge into the cookie pan, spread evenly with knife or spatula.
Let dry for 2 days. Invert the fudge unto your counter, remove wrap and let dry for another 2 days. Cut into squares and serve.
This recipe makes quite a bit of fudge, I cut it all up and store in a sealed plastic bag. My family loves the fudge; usually it doesn’t last very long. Makes a great gift too.