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February 2005 Issue
'Tis the Season
by Ronda L. Halpin
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Microwave Chocolate Fudge

Special thanks to Victoria Smith for sharing this quick recipe for fudge. The secret to its smooth texture? Adding silken tofu gives it creaminess and even some good nutrition, although I wouldn't call this health food!
  • 3 c. sugar
  • ½ c. butter
  • 1 (5 1/2 oz.) can evaporated milk
  • 2 c. semisweet chocolate pieces
  • ½ lb. silken tofu
  • 1 c. chopped nuts
  • 1 tsp. vanilla extract
Lightly grease a 13x9-inch baking pan. Combine the sugar, butter and evaporated milk in 3-quart glass bowl. Microwave on the highest setting for 9-10 minutes, or until a small amount dropped in cold water forms a soft ball (234 f on a microproof candy thermometer).

Stir in the chocolate pieces and tofu until the mixture is thoroughly blended. Stir in the nuts and vanilla extract.

Pour the mixture into the prepared pan. Refrigerate until firm. Cut into squares.

  • Yields: 3 pounds
  • Preparation Time: 15 minutes
 

 

Chocolate Martini

If you love chocolate, you'll love this twist on a classic martini. Be careful, though. They pack the full punch of the traditional version!
  • 1/8 c. cocoa powder
  • 5 chocolate kisses
  • 10 oz. vanilla vodka
  • 5 oz. white creme de cacao
Prepare 5 martini glasses by moistening their rims with water and placing them in the freezer for about 20 minutes. When the glasses are chilled, spread the cocoa powder in a thin layer on a plate and "salt" the rims by pressing them into the cocoa. Place a chocolate kiss at the bottom of each glass.

In a cocktail shaker, combine the vodka and creme de cacao with plenty of ice. Shake until the mixture is well chilled and strain it evenly into the prepared glasses.

  • Yields: 5 martinis
  • Preparation Time: 10 minutes plus glass chilling time
 

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