Yields 36 or more pieces.
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
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
- Omanhene Sour Cream Cake
- Omanhene Sour Cream Frosting
- Omanhene Orange Cheesecake
- Omanhene Hot Mocha
- Omanhene Fudge
- Omanhene Chocolate Souffle
- The Omanhene Cocoa Bean Company
Back to the main West Africa page
Africa on Wikipedia
Ghana on Wikipedia
More country Destinations
This page modified January 2007