I got this from Cooking Pleasures magazine and it is amazing. I modified it a little bit, but not much--I beg you to eat this.
1 1/3 C sugar
1 (7 oz) jar marshmallow cream (fluff) (I make my own fluff--it is much cheaper and tastier than the storebought stuff. Just google homemade marshmallow fluff)
2/3 C evaporated milk
1/4 C butter
1/4 t salt
1/4 C lemon juice
12 oz bittersweet chocolate (the original recipe used semi-sweet)
6 oz semi-sweet chocolate (the original recipe used milk)
1 T lemon zest
(The original recipe used 1 t lemon extract, but I chose to omit this because I don't like the fakey taste)
Line 8" square pan with foil, folding excess over sides for handles
Combine sugar, fluff, milk, butter, salt in large saucepan over med heat until melted, stirring occassionally
Increase to med-high heat and add lemon juice. Bring to a fast boil; boil for 5 minutes or until temp reaches 212 degrees, stirring constantly. Remove from heat.
Stir in chocolate, until melted. Stir in zest. Pour into pan and refrigerate overnight or until firm
This recipes calls for marshmellow fluff and evaporated milk. I'm sold.
ReplyDeleteOh, good. I was just looking through my Cooking Pleasures magazine tonight and wondered if this was one worth trying. I have a really good fudge recipe I love...but I just might have to try this one!
ReplyDeleteOK--instead of using lemon zest, finely grate the lemon peel. It is irritating to have a chunk of lemon zest interrupt the fudgy flow.
ReplyDeleteThis is like the greatest blog ever. La Yen why didn't you tell me about this? I had to link here through Queen Scarlett's profile. I'm so linking you on my home page! (a little bit of my manliness just died I think)
ReplyDeleteI bet the Queen would let you contribute if you didn't mind being referred to as a Sistah...
ReplyDeleteAnd Queen--Stew's tastes rival those of Azucars.
I suppose it wouldn't be the first time I've been referred to as a sistah...sometimes I wonder about the paths my life has taken me down. That said I've got a few recipes to share and that way I could post them here instead of putting them up periodically on my blog.
ReplyDelete