What are we talking about today?

Some days have themes. I don't necessarily post something in each of these topic areas every week.

Sunday: Church-related or spiritual things.
Monday: Running.
Tuesday: Books.
Wednesday: Transportation.
Friday: Green living.

28 November 2008

This post may be hazardous to your health.

I was all set to post pictures of the various crafts I am currently working on, but the camera has dead batteries. So, that post will wait until tomorrow.

Instead, I decided to regale you with tale of the other creative thing I've been doing with my evening. A couple of years ago, I ran across a fudge recipe on the internet and thought, Why not?

Oh. My. Word. My grandma makes the world's second-best fudge. This is better. I'm not joking. And I don't say that lightly; I hold the utmost reverence for my grandmother's cooking and frequently consult her on culinary matters. This stuff is amazing. If the FDA knew about it, they would classify it as a drug.

So, before I share the recipe, I want to warn you: If you are watching calories, fat, cholesterol, sodium, carbs, or sugars, this recipe is not for you. If you have small children in your house, you may want to wait a few years. If you are diabetic, stop reading now.

If you are a chocolate lover with a sizeable sweet tooth, you are going to think this recipe came from heaven. (I'm actually pretty sure that it did.) If that is not the case, or if you weigh yourself regularly, then you will think this recipe came from Satan.

Okay, disclaimer over! If you are still with me, then read on for some of the best fudge the world has ever seen.

POTATO FUDGE

3 T shortening
3 T butter
½ c plus 1 T cocoa
⅓ c mashed potatoes
⅛ t salt
1 t vanilla
1 lb powdered sugar
½ c chopped nuts (optional)

In a microwave safe bowl, melt shortening and butter in the microwave. Stir in cocoa until smooth. Add potatoes, salt and vanilla. Mix well. Blend in powdered sugar, mix and add nuts. Dough will be very lumpy. Knead until smooth. Press into a buttered 8x8 inch pan. Cool in the refrigerator before cutting. Makes 64 pieces.

My suggestions: the first time you try this, make a half batch at most, just to see how you like it. I have cut waaaay back on the sugar because it is just too much; I use just over half a pound per batch. Use an electric mixer unless you are having a "let's have fun getting messy in the kitchen" kind of day. And, I line the pan with waxed paper instead of buttering, because the last thing this recipe needs is more butter.

And, if you want to try before you buy, I currently have a double batch cooling in my refrigerator. Drive down our street and listen for the hysterical laughter.

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