Granny’s cook­book.

Nut free choco­late spread

The McLeod River Post - - Front Page - June McInnes

This choco­late spread is so easy and doesn’t take long, you’ll won­der why you ever both­ered with store bought. And as so many peo­ple are af­fected by nuts you can’t be too care­ful. I whipped up a batch in no time at all.

Nut free choco­late spread

1/4 cup of wa­ter

1/2 or 3.5oz cup of gran­u­lated sugar

1 ta­ble­spoon of unsweet­ened co­coa pow­der

A pinch of salt 1 tea­spoon of vanilla essence

2/3 cup or 4 oz of bit­ter­sweet choco­late chopped finely

5oz of un­salted but­ter, (or omit the pinch of salt and use reg­u­lar but­ter)


In a small saucepan, out the wa­ter, sugar, co­coa and salt, place this over a medium heat and stir to com­bine, keep go­ing till the mix­ture reaches a sim­mer.

Take off the heat and add the vanilla, cubed but­ter and choco­late, whisk this time to com­bine. The mix­ture should have a close re­sem­blance to hot fudge sauce when ready.

Pour this mix­ture into a clean con­tainer, prefer­ably one that has a screw lid to keep out fluff and in­sects.

I used a spat­ula to do that as I didn’t want to waste any of this good­ness.

That’s it, it’s so easy and fast and no nuts. It goes on ev­ery­thing you’d put choco­late spread on in­clud­ing waf­fles, toast, or ice cream.

It will last in the fridge for up to two weeks if your chil­dren will leave it there that is.

Me, I’m ex­pect­ing to have to make some more to­mor­row af­ter the boys come home from school this af­ter­noon.

I’m even think­ing I might make a larger batch and give it as part of the home-made side of my gifts this year.


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