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| Chocolate Fudge 1 cup sweetened condensed milk 1 pound (452 grams) bittersweet chocolate, coarsely chopped 1 tablespoon pure vanilla extract 2 cups (8 ounces) (220 grams) hazelnuts, toasted and skinned To toast nuts, preheat oven to 350 degrees F (180 degrees C). Spread nuts on a baking sheet and bake for 8 - 10 minutes. Butter or spray with a non-stick vegetable spray a 9 by 9 inch pan (23 mm by 23 mm). Combine the condensed milk, chocolate, and vanilla extract in the top of a double boiler. Melt the mixture, making sure that the water does not touch the bottom of the pan holding the chocolate. (Do not let the mixture get hot or the fudge will be grainy.) Stir the chocolate mixture until smooth. Stir in the nuts. Spread the fudge in the prepared pan. Let it harden about 2 hours and then cut into 1-inch (2.5 mm) pieces. |
| MARSHMALLOW FONDUE 6 teaspoons cornflour 470ml (15 fl oz / 2 cups) single (light) cream 185g (6 oz) packet marshmallows Crispy cakes - 60g (2 oz / 1/4 cup) butter 2 tablespoons golden syrup 60g (2 oz / 1/2 cup) drinking chocolate 90g (3 oz) rice breakfast cereal To make crispy cakes, put 60 petit fours cases on 2 baking sheets. Place butter and syrup in a saucepan and stir over a low heat until melted. remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set. To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows. Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes. (Serves 6-8) |
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| Chocolate Fondue 6 oz chocolate chips 1/2 cup fresh mini marshmallows 1/3 cup whipping cream 1/3 cup orange flavoured liquor Combine all ingredients in a small heavy pot. Place over low heat on the barbecue and stir until melted and thoroughly combined. Excellent with fresh fruits and small pieces of pound cake. Yield: 1-1/2 cups |
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