Chocolate and Rum by Margot Justes

My modem failed and I lost contact to the internet. I don’t have a smart phone, so communication has been difficult at best. If nothing else this has emphasized the need for a smart phone. I’m going to join the 21st century and put the smart phone on the agenda for next year.

In the meantime, I promised a recipe for fudge. Adding the rum was a huge success. I can confirm that rum and chocolate go well together. Very well.

Fudge

½ cup of butter
1 large can of evaporated milk
2 oz bitter chocolate (I only use Ghirardelli chocolate)
20 oz semi sweet or dark chocolate chips
3 ½ cups of sugar
12 oz dark chocolate
½ lb marshmallows
1 ½ tbsp Vanilla
1 cup of chopped walnuts (I use 2 cups)
1 ½ cups of raisins soaked in rum overnight

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 raisin mixture and stir until everything is well blended.
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…

Cheers,
Margot Justes
www.mjustes.com
A Hotel in Paris
And coming soon A Hotel in Bath