Peanuts and chocolate are a gorgeous pair.  They play well with each other.  they are comforting. They hang out well together.  to top all of these compatibility perfections, they are simple to combine.

Both are wonderful on their own.  Aside from those with allergies to nuts, most people enjoy these lovely legumes.  Most people also enjoy chocolate.  Bringing the two together is a match made in culinary and confectionary heaven.  It’s also mind numbingly simple to pull off, which is a plus for someone like me who enjoys instant gratification where food is concerned.

I’m not sure if this is so much a recipe as it is a method, but for the sake of semantics, we’ll say that it’s something worth learning, especially if you would like to get in to playing with chocolate.  I’m sure there are better methods and more advanced recipes for this, and if David Lebovitz can tell me how to keep 60% cacau chocolate from melting the second I touch it, I would be very greatful, as these candies are messy, but so very worth it!

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Popularity: 3% [?]

Ingredients:

• 3 cups Milk
• 3/4 cup Hershey’s European Style Cocoa
• 3/4 cup Sugar
• 4 tbsp Cornstarch
• 1 tsp Vanilla
• 1/8 tsp Salt
• 3 tbsp Butter or Margarine

Method:

Mix all ingredients together, stirring until chocolate is dissolved.

Place mixture in the top part of a double boiler (have water boiling at start of cooking) Stir continuously until pudding is thick and smooth. Cook for several minutes longer. Pour into serving dishes or cups and refrigerate. This pudding is also excellent served hot.

Popularity: 1% [?]

Fudge is loved by most, but can be a very difficult treat to prepare.  This recipe takes the guesswork out of the result.  you’ll get perfect fudge every single time you use this recipe.

Ingredients:

• 3 C semisweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• dash salt
• 1 C chopped walnuts
• 1 1/2 tsp. vanilla

Method:

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Popularity: 1% [?]