Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Fearless fudge

Jerry Stratton, August 16, 1997

This fudge is heavy in sugars and chocolate, using maple sugar and raw brown sugar to provide a very rich flavor.

Servings: 15
Preparation Time: 1 hour, 30 minutes

Ingredients

  • 1/2 cup white sugar
  • 1 cup maple sugar
  • 1/2 cup raw brown sugar
  • 3/4 cups whipping cream
  • 1/3 cup cocoa
  • 1/4 cup chocolate chips
  • 2 tblsp vanilla syrup
  • 1/4 tsp salt
  • 2 tblsp butter
  • 1 tsp vanilla
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • handful chocolate chips
  • handful chopped walnuts

Steps

  1. Spread the handfuls of chocolate chips and chopped walnuts over the bottom of a 9x9 square baking dish.
  2. Heat the sugars, cream, cocoa and 1/4 cup chocolate chips, syrup, and salt over medium heat until it reaches soft ball, or about 250F.
  3. Remove from heat and add the butter, stirring only until melted.
  4. Cool without stirring to 120F.
  5. Add the vanilla and beat until glossy.
  6. Mix in the nuts and the coconut.
  7. Pour into the baking dish.
  8. Cool until firm. Cut in 1 inch squares.

This makes 81 pieces when divided up into one-inch squares.

I measure the walnuts and chocolate chips by handfuls rather than cups, because I pretty much never follow recipe instructions for such things (as well as raisins when recipes call for them), instead just putting in whatever I feel like: usually a good handful, even when the recipe calls for less.

  1. <- Egg Flower
  2. Chickpea stew ->