1/4 cup butter (1/2 stick, chilled)
1. Line a 13" x 9" pan
with aluminum foil, butter the insides, and set aside.
2. Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter,
and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
3. Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly
with a wooden spoon or single stem hand mixer.
4. Add marshmallow creme - fold in - the boil will stop.
5. Bring back to a rolling boil and continue to boil for 8 full minutes by the clock
(start timing once all the marshmallow has completely dissolved and the boil has resumed).
Use the lowest flame possible to keep the rolling boil.
The mixture will expand and start to turn brown during the boil.
If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
6. Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts
without scraping the sides of the hot saucepan.
7. Mix thoroughly and pour into prepared pan.
8. Cool 2-3 hours at room temperature.
9. Remove from pan, remove foil, cut into squares. Store in an airtight container with
wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.
Chefs Note: The better the chocolate you use the better your fudge will taste!
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved
1. Break the chocolate into small pieces and melt it with the heavy cream and rum over a double boiler.
2. Whisk gently until the mixture is smooth. Add vanilla extract, fold it in. Continue to melt until mixture is very warm, remove from heat. In a seperate bowl beat the egg yolk with 2 Tbsp. Sugar until light and fluffy, aprox. 1 minute. Fold a few spoons of chocolate mixture into the egg mixture, then fold the egg mixture into the chocolate.
3. Let it cool to room temperature.
4. Transfer the bowl to the refrigerator for a few hours.
5. Shape the truffles by using a melon baller, the size should be about one inch diameter. You can also use a tablespoon and roll the truffle balls in your hands, but be careful to avoid melting the balls.
6. After truffles start to harden, they can be tossed in a bowl with cocoa powder or dipped in melted dark/milk/white chocolate, or rolled in nuts and drizzled with chocolate. At this point we use our hands to roll them into perfectly round shapes. An added touch is a light sprinkle of powdered sugar before serving.
7. Store the truffle balls in a tightly covered container in your refrigerator.
Chefs Note: The better your chocolate, the better your truffles will taste! After cooling the mixture in the refrigerator it becomes hard. If the mixture is too soft at room temperature (after storing it overnight) you should consider melting it again over hot water and add some
more chocolate. If it is too hard you should consider adding more heavy cream. Enjoy them! Chef Edward
Yields aprox. 150 pcs., Batch Size 1350 g/48 oz/100%
Chocolate, melted 1040 g/37 oz/77%
Coconut fat, melted 310 g/11 oz/23%
Peppermint Extract oil 11 drops/11 drops/<1%
Confectioners' sugar, sifted as needed
Note: Mint oil may be increased or decreased as desired.