Jan O’Hara left her writing dreams behind for years to practice family medicine, but has found her way back to the world of fiction. Currently the voice of the Unpublished Writer on Writer Unboxed (http://writerunboxed.com/), she’s hard at work on her contemporary romances, hoping one day soon to become unqualified for the position. She lives in Alberta, Canada with her husband and two children, and welcomes visitors to her citrus-infused blog, Tartitude. (http://cherrytart.wordpress.
Here's Jan's recipe for a most unusual fudge!
Creamy Curried Fudge
Neither my kids nor my husband care for it, but I tend to appreciate different and exotic flavors. This is a sweet that isn’t too cloying, yet also satisfies in small quantities. I bet it would be superb served alongside a fruit and cheese platter for dessert.
18 ounces semi-sweet chocolate chips (I use 300 g bag)
14 oz. can sweetened condensed milk
1-1/2 tsp vanilla
2 Tbsp curry powder (I use Madras powder)
2 cups unsweetened shredded coconut
~3/4 cup Thompson raisins
dash sea salt (this is nice if it’s in large crystals)
1. Toast the coconut in a thin layer on a sheet pan at 350 till golden. (Can use a skillet too.)
2. Over low heat, stirring constantly, melt chips and blend with milk until smooth
3. Stir in vanilla, 1-1/2 cup coconut, curry, raisins, dash of salt.
4. Spoon onto wax paper and spread to desired thickness. Sprinkle with a bit of salt. Press remaining coconut into the top.
5. Chill until solid.
Jan O’Hara left her writing dreams behind for years to practice family medicine, but has found her way back to the world of fiction. Currently the voice of the Unpublished Writer on Writer Unboxed (http://writerunboxed.com/), she’s hard at work on her contemporary romances, hoping one day soon to become unqualified for the position. She lives in Alberta, Canada with her husband and two children, and welcomes visitors to her citrus-infused blog, Tartitude. (http://cherrytart.wordpress.
Here's Jan's recipe for a most unusual fudge!
Creamy Curried Fudge
Neither my kids nor my husband care for it, but I tend to appreciate different and exotic flavors. This is a sweet that isn’t too cloying, yet also satisfies in small quantities. I bet it would be superb served alongside a fruit and cheese platter for dessert.
18 ounces semi-sweet chocolate chips (I use 300 g bag)
14 oz. can sweetened condensed milk
1-1/2 tsp vanilla
2 Tbsp curry powder (I use Madras powder)
2 cups unsweetened shredded coconut
~3/4 cup Thompson raisins
dash sea salt (this is nice if it’s in large crystals)
1. Toast the coconut in a thin layer on a sheet pan at 350 till golden. (Can use a skillet too.)
2. Over low heat, stirring constantly, melt chips and blend with milk until smooth
3. Stir in vanilla, 1-1/2 cup coconut, curry, raisins, dash of salt.
4. Spoon onto wax paper and spread to desired thickness. Sprinkle with a bit of salt. Press remaining coconut into the top.
5. Chill until solid.
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