Mrs. d's chocolate peanut fudge

18 servings

Ingredients

Quantity Ingredient
1½ cup Unsalted peanuts, shelled
2 cups Granulated sugar
1 cup Whole milk
½ cup Hershey's unsweetened cocoa
pinch Salt
1 teaspoon Pure vanilla extract
Unsalted butter

Directions

"The explosion of flavor that takes place when you put a piece of chocolate in your mouth is phenomenal," says Marcel Desaulniers, host of The Learning Channel's DEATH BY CHOCOLATE. "I don't think there is any other flavor you can put into your mouth that so instantly pleases the palate. Scientists say that it's the melting of the chocolate and the absorption of the heat on your tongue that cause this sensation that's not unlike a ... you-know-what." Historically, however, chocolate has sometimes been used for purposes more sordid than sweet. "Centuries ago in Mexico," Desaulniers points out, "before the Aztecs sacrificed their victims, they'd sanctify them by having them drink several cups of cocoa, which was, in those times, served cold. The victim was then sacrificed to the gods, but before the victim's heart stopped beating, it was held up as an offering to Quetzalcoatl, the Diety of Chocolate." Chocolate has held a similarly strange power over Desaulniers, who operates the award-winning Trellis Restautant in Williamsburg, Va.

"When I was a marine stationed in Vietnam," he recalls, "ninety-nine percent of the time we were eating cold, canned turkey loaf or canned ham and lima beans. This stuff was pretty grim eating, so the thing you fantasized and talked about most was food. My reminiscences were all inclined to be about chocolate and confections. I would fantasize about Rabelaisian romps through pools of warm chocolate sauce." You may wind up fantasizing about this recipe for Mrs. D.'s Chocolate Peanut Fudge, too. Mrs. D., of course, is Marcel's mother, who first fed this fudge to her son when he was 2.

Preheat oven to 325'F. Toast peanuts on a baking sheet for 6-7 minutes, until golden brown. Remove from oven and set aside. Heat sugar, milk, cocoa, and salt in a 2½ quart saucepan over medium heat. Stir until mixture is smooth and sugar dissolves. Bring to a boil. Adjust heat to medium-low. Insert candy thermometer, and allow mixture to cook until it reaches a temperature of 245'F., about 20-25 minutes. Using a rubber spatula, scrape down the sides of the saucepan every 5 minutes or so. Remove saucepan from heat. Vigorously stir in vanilla and 3 tablespoons of butter. Fold in peanuts and pour mixture into lightly buttered 9x9x2" square cake pan. Cool to room temperature, about 45 minutes, before cutting and serving. Makes about 1 ½ pounds. Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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