2/3 cup milk
80 g bittersweet chocolate, broken into pieces
2 cups all-purpose flour
2 tablespoons Karo corn syrup
1 pinch of salt
2 tablespoons butter or margarine
1 tablespoon vanilla extract
1 cup chestnuts (or cashews) chopped
2/3 cup milk
80 g bittersweet chocolate, broken into pieces
2 cups all-purpose flour
2 tablespoons Karo corn syrup
1 pinch of salt
2 tablespoons butter or margarine
1 tablespoon vanilla extract
1 cup chestnuts (or cashews) chopped
In a medium saucepan, scald the milk
Add the chocolate, flour, Karo, and salt
Mix well
Cook over low heat, stirring constantly, until the flour is dissolved
Continue cooking, without stirring, until it reaches the right consistency for a soft-ball stage
Remove from heat and add the butter
Let sit, without stirring, until warm
Add the vanilla extract
Beat at high speed until thickened and no longer shiny (for several minutes)
Quickly stir in the chopped chestnuts or cashews
Pour into a small baking dish or cake pan greased with butter
Let cool
Cut into squares
Note: If the mixture becomes too stiff while beating, add 1 tablespoon of heavy cream or milk and beat until smooth.
