Chocolate Fudge

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            FOOD FUNNY
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Ann Black cautioned me that this isn't really a food funny, but I
couldn't resist the temptation to publish it anyway.

A man dies and finds himself standing third in line at the Pearly
Gates. The Angel explains that admission requirements are now
a bit more strict, as a few slum landlords and con artists have
managed to slip into Heaven without being detected.

He queries the first candidate: "What was your annual salary,
and what was your profession?

"I made $150,000 as an attorney," comes the reply.

"You may enter," says the Angel.

Second candidate, same question.

"I made $95,000, I was a realtor." He is also permitted to enter.
Now it is the third man's turn.

"My annual salary was $175."

"Cool!" replies the Angel, "and what ezine did you publish?"

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            TODAY'S RECIPE
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If you're on the verge of a chocoholic fit, then there is nothing
better to combat withdrawal than chocolate fudge.

Chocolate Fudge

4 oz (110 g) unsweetened chocolate, chopped
1 cup (250 ml) heavy cream
2 cups (500 ml) sugar
A pinch of salt
2 Tbs (30 ml) butter at room temperature
1 tsp (5 ml) vanilla extract
1/2-1 cup (125-250 ml) chopped nuts (optional)

Combine the chocolate and cream in a saucepan over low heat.
Stir constantly until the chocolate is melted and the mixture is
blended and smooth. Add the sugar and salt and bring to a boil,
stirring constantly, still over low heat. Stop stirring and cook
until the mixture reaches 236F (113C) on a candy thermometer.
Remove from the heat immediately and add the butter but do
not stir. Cool until the mixture is lukewarm, add the vanilla, and
beat vigorously with a wooden spoon until the mixture is smooth
and no longer shiny. Add the nuts if desired and spread into a
greased 8-inch (20 cm) square pan. Cut into squares when it has
hardened, and store for up to 2 weeks tightly wrapped in plastic
wrap in the refrigerator. Makes about 1 1/2 lbs (675 g).
Received on Fri May 12 06:16:30 2006