tasty giving

November 28th, 2014

Digging through the outer reaches of too many external hard drives, I unearthed a recipe book that I began in 2005 titled, “Tasty Giving.” It features gifts from the kitchen and includes such predictable things as candies, flavored popcorns and preserves along with the less predictable infused vodkas, cakes baked in jars (with a five-year shelf life), exotic biscotti, and even homemade crackers.

The book grew to 463 pages before it was abandoned to the more necessary writing tasks that actually pay good money, but a delight nonetheless to rediscover so serendipitously, and perforce I had to surf through the exhaustive Table of Contents and select something to cook!

Fudge sounded like a good idea, except that I don’t have a candy thermometer here at the beach house and refuse to buy yet another one, so I made the fudge the no-brainer way, requiring only four simple ingredients: semi-sweet chocolate, condensed milk, vanilla and pecans. As long as you avoid scorching the chocolate, you really can’t fail in achieving a delectably decadent and silkily-textured pan of chocolate wonder.

Some was shipped out by mail and more heads north by car next week for local deliveries. I kept four pieces for myself, which lasted four days. I also got to lick the spoon.

Tasty giving – pass it on!

Toasted Pecan Fudge

Related Recipes

Toasted Pecan Fudge

For an 8×8 pan:

  • 12 ounces semi-sweet chocolate chips
  • 14 ounce can sweetened evaporated milk
  • 1 teaspoon vanilla
  • 1 ½ cups pecans

Line an 8×8 baking dish with tin foil.

Preheat oven to 375 degrees. Scatter pecans in one layer on a baking sheet and toast for 8-10 minutes. Allow to cool and chop.

In a medium saucepan over medium heat, combine evaporated milk and chocolate and stir until the chocolate has completely melted. You’ll notice that the mixture becomes quite glossy and that’s a good sign! Remove the pan from the heat and stir in the vanilla and pecans. Pour into the baking dish and allow the mixture to cool down before covering with tin foil and refrigerating.

Fudge will be set and ready to cut in four hours.

Copyright © Katherine Stetson, all rights reserved.