Omanhene Fudge

Yields 36 or more pieces.

This recipe was submitted by Stephanie Zonis for Omanhene.

Is your chocolate level low? It won't be after eating a piece of this! Creamy and smooth, but not too sweet, this fudge is easier and less time-consuming to make than the classic type. You'll need a candy thermometer and a strong whisk, sturdy wooden spoon, or large metal spoon for stirring. Fudge makes a great gift, too (right—like this might make it out of your kitchen!). This fudge is rather soft at room temperature, so you might want to store it in the refrigerator.

27 ingots (0.7 oz. each) Omanhene dark milk chocolate, finely chopped
1/4 c (1/2 stick) unsalted butter, cut into slim pats
3 c miniature marshmallows
3 c granulated sugar
Pinch salt
1-1/2 c (1 12 oz. can) evaporated milk (NOT condensed milk)
1 Tbsp pure vanilla

Line a 9 inch square or 7 x 11 inch rectangular pan (at least 1-1/2 inches deep) with aluminum foil, shiny side up. Lightly butter the foil. Set aside.

In large heat proof bowl, layer finely chopped chocolate, butter, then marshmallows. Do not stir. Place near stove.

In heavy bottomed three quart pot, combine sugar and salt. Pour in evaporated milk. Cook and stir over medium-low heat until sugar grains are dissolved, scraping pot sides with rubber spatula as necessary. Increase heat to medium; stir frequently until mixture comes to a boil.

Boil, stirring often, until syrup reaches 228 to 229 degrees F. on a candy thermometer (this may take 20 to 30 minutes). Syrup should maintain a rolling boil; but reduce heat slightly if necessary to prevent boiling over. Stir more frequently toward end of boiling time as syrup thickens and caramelizes slightly.

When end temperature is reached, remove pot from heat. Pour boiling syrup into bowl containing chocolate-marshmallow mixture; do not scrape pot sides thoroughly. Add vanilla. With strong whisk, sturdy wooden spoon, or large metal spoon, stir/beat fudge until everything is melted and smooth, scraping bowl sides and bottom to blend well. (This will take a few minutes, but work as quickly as possible; fudge sets up fast.) Still working quickly, turn into prepared pan and spread level. Cool completely before cutting into squares. (If too soft to cut into squares when cooled, chill briefly.) Store airtight.

Reprinted with permission from Omanhene Cocoa Bean Company

Desserts Made from Ghananian Chocolate

Back to the main West Africa page

Africa on Wikipedia

Ghana on Wikipedia

More country Destinations


This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home