| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Choco3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Unsalted shelled peanuts |
| 3 |
tb |
Plus 1/2 t unsalted butter |
| 2 |
c |
Granulated sugar |
| 1 |
c |
Whole milk |
| 1/2 |
c |
Hershey's unsweetened cocoa |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat the oven to 325 degrees Fahrenheit
Toast the peanuts on a baking sheet in the preheated oven until golden
brown, about 6 to 7 minutes. Remove the peanuts from the oven and set aside
until needed.
Lightly coat the insides of a a 9- by 9- by 2-inch square cake pan with
1/2 teaspoon butter.
Heat the sugar, milk, cocoa, and salt in a 2 1/2-quart saucepan over medium
heat. Stir until the mixture is smooth and the sugar is dissolved. Bring to
a boil, then adjust heat to medium-low and allow the mixture to cook until
it reaches a temperature of 245 degrees Fahrenheit, about 22 to 25 minutes.
Use a rubber spatula to scrape down the sides of the saucepan every 5 to 6
minutes. Remove the pan from the heat. Vigorously stir in the remaining
butter and vanilla. Fold in the peanuts and pour into the prepared cake
pan. Allow to cool to room temperature, about 45 minutes. Cut into desired
size and serve.
from Marcel Desaulniers _Death by Chocolate_
Recipe by: Stephen Wood <BMOEM112@SIVM.SI.EDU>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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