| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Candy | 8 | Servings | |
INGREDIENTS
| 2 1/4 | c | Sugar |
| 2/3 | c | Flour |
| 2/3 | c | Cocoa |
| 5 | Eggs; well beaten | |
| 1 | c | Plus |
| 2 | tb | Butter |
| 2 | ts | Vanilla |
| 1 | c | Coarsely chopped pecans |
| 1 | Egg yolk | |
| 1/2 | c | Powdered sugar (up to) |
| 3 | tb | Light rum |
| 1 | c | Whipping cream; whipped |
INSTRUCTIONS
SAUCE Mix sugar, flour and cocoa. Add to beaten eggs and blend thoroughly. Melt butter and add vanilla. Thoroughly combine butter and cocoa mixtures. Add nuts. Bake in individual custard cups in a pan of hot water for 45 minutes to 1 hour at 300°. Should be firm, like custard. For sauce, mix together egg yolk, sugar and rum. Fold this mixture into stiffly whipped cream. Serve on top of slightly warm baked fudge. Yield: 8 servings. SALLY SANDERSON From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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