In the frenzy leading to the elections, we’ve almost forgotten that Mother’s Day is just around the corner. It falls on May 8, a day before we go to the polls.

 

Perhaps we should set aside, for a while, all talk of politics and consider how to make Mother’s Day special for that one person without whom none of us would be in this world.

 

You can start the day by surprising her with this homemade deep, dark chocolate fudge. Anyone can make this scrumptious treat. You don’t even need an oven, just a stove for melting the chocolate chips. The ingredients are readily available.

 

I found this recipe in an old cookbook, “Hershey’s Chocolate Lover’s Cookbook.” It’s full of mouthwatering recipes that will keep you awake at night with desire.

 

Fudge truffle cheesecake! Chocolate plum pudding! Marbled mocha squares! Frozen banana smoothie! And they all seem doable, having been tested in Hershey kitchens.

 

Here’s Hershey’s foolproof dark chocolate fudge, which I’ve tweaked to include one of my favorite ingredients—maraschino cherries. Happy Mother’s Day to all the mothers and their families!

 

Mother’s Day Chocolate Fudge

 

3 c (1½ packages) Hershey’s semisweet chocolate chips

1 can (300 ml) sweetened condensed milk

Dash of salt (see tips)

1 c roughly chopped walnuts or cashew nuts or pecan nuts

½ c halved maraschino cherries, optional (see tips)

1½ tsp vanilla extract

 

Line the bottom of an eight-inch or nine-inch glass or aluminum pan with foil. Or brush the bottom of the pan with shortening then line it with nonstick baking paper. Press the paper to make it adhere to the pan.

 

In a heavy saucepan, combine the chocolate chips, condensed milk and salt. Melt over low heat, stirring continuously with a wooden spoon or chef’s spoon (mixture will be very thick and sticky).

 

As soon as the chocolate melts, remove the saucepan from the stove. Stir in the nuts, cherries (if using) and vanilla. Pour into the prepared pan and spread evenly (an offset spatula works best for this). Chill in the refrigerator for two hours or until firm.

 

When the fudge is firm, invert the pan onto a clean cutting board or tray. Peel off the paper. Cut the fudge into squares.

 

With the current hot weather, you’ll probably have to store the fudge squares in the refrigerator until serving time. Likewise, keep any leftover in a closed container and store in the refrigerator. Makes about 25-30 fudge squares.

 

Cook’s tips

 

A dash of salt is equivalent to 1/8 teaspoon.

 

If the maraschino cherries have stems, remove the stems before halving the cherries. Then wipe the cherries dry with paper towels so their color doesn’t stain the fudge.

 

To chop the nuts roughly, put them in a resealable plastic bag. Then run a rolling pin over the plastic bag to chop the nuts. Don’t chop them too finely.

 

Chocolate tends to absorb the odors and flavors in the refrigerator. Hence, when chilling the fudge, keep the container tightly covered.