Now here’s a recipe I might be able to prepare in the temporary kitchen on the hot plate.
“Temporary” because I am currently in the middle of a kitchen renovation. Really, what we have been engaging in is glorified camping cooking because a lot of paper products are involved and there’s not a great place to wash dishes.
Needless to say there’s hasn’t been much baking going on. But we did manage to bake (in the small convection oven) the homemade cookie dough stash in the freezer. I do realize this recipe is not baked, but it is a bar/cookie, right? So by association I consider it a “baked” good!
Another bonus is that this recipe has no eggs, so my egg allergy kid will be free to indulge.
I hope you enjoy it too. -alyce eyster
Photo: Fulton Davenport
- 2 cups sugar
- ½ cup milk
- ½ tsp salt
- 1 Tblsp cornstarch
- 2 Tblsp unsweetened cocoa powder
- 1 Tblsp unsalted butter
- 1 tsp vanilla
- ½ cup walnuts, toasted & chopped
- Butter a 9-inch square baking pan.
- In a large saucepan, combine all of the ingredients except the vanilla and walnuts. Cook over medium heat, stirring constantly, until the sugar has dissolved.
- Bring the mixture to a boil, stirring constantly, for 2 minutes.
- Remove from the heat and stir in the vanilla and walnuts.
- Beat the mixture with a wooden spoon for 7 minutes until it thickens.
- Quickly spread the fudge into the prepared pan and cool until completely hardened. Cut into 1½ inch squares.
Thanks for stopping by. Here's to great food and good thymes! -