| 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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