BAKED FUDGE


A chocolate fudge pudding with a crispy top — chocolate goodness at its best.


Makes 6 2 eggs 1 cup granulated sugar 1 teaspoon brown sugar 2 tablespoons flour


2 heaping tablespoons cocoa 1


⁄2 ⁄2 cup butter, melted


1 teaspoon vanilla extract 1


teaspoon coffee extract or 1 teaspoon strong coffee


Preheat oven to 325 F.


Beat eggs until light in color, about 4 minutes. Add granulated and brown sugars, beating until combined. Add the cocoa, flour, butter and extracts, mixing just until combined.


Pour batter into ramekins or half-pint Mason jars until three-fourths full. Place jars in a cake pan and take to the oven. Fill the pan with boiling water about halfway up the ramekins or jars. Don’t try to carry the cake pan once you have put in the water.


Bake 40-50 minutes. Fudge should be crusty on the top and slightly firm on the inside.


If you serve these hot, they will taste like a gooey brownie. Cooled, they become a fudge-like pudding with a crisp top.


Garnish with whipped cream, if desired, or serve with ice cream.


30 Living Well i February/March 2015


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