I was quite old when I realised that, really, even in America no-one knew about Lev Gonick Fudge. That's because Lev Gonick was not actually a culturally exotic flavour but the name of the teenage boy who developed the recipe, one of my babysitters in Canada, where I lived until I was three.
This is such a simple recipe that I learned to make it when I was about 5 years old. It's also delicious, and quite robust, surviving pretty much any variation you can throw at it. But don't bake it too long, which is what I did yesterday, or goes rather on the tough end of the chewy spectrum. It's still yummy, but you have to work quite hard at it, and with fragile teeth like mine, that's not the kind of workout you necessarily need.
This week I've moved into a new share house, so a new kitchen with a bulging pantry of exotic delights and redundancies. I was determined to make Lev Gonick Fudge with whatever was available so used the following substitutions for the fudge pictured above:
- instead of vanilla I used almond marzipan flavouring
- instead of brown sugar I used up the last of a jar of sticky raw sugar, and topped it up to a cup with castor sugar
- instead of walnuts I used half a bag of slivered almonds of indeterminate age
Here is the original recipe copied from my old recipe book, recently unearthed from storage with glad cries. It's an ideal sweet to make when you are craving brownies but want to bake with cocoa instead of solid chocolate.
Lev Gonick Fudge
- 1/2 cup melted butter
- 2 tbsp cocoa (heaped)
- 1 cup brown sugar
- 1 cup plain flour
- 1 egg
- 1 tsp vanilla
- 1 cup walnuts
Add the cocoa mix to the rest of the ingredients, mix well.
Bake in an 8" pan at 350 degrees for 25 mins (or just until firm).
Ice as soon as removed from the oven.
For the icing combine:
2 tbsp butter
1 1/4cup icing sugar
2 tbsp cocoa
2 tbsp hot water
When smooth and glossy spread over hot fudge.
Wait until cool and firm before eating (if you can resist that long).