This recipe comes from Emily Buehler, our Website Coordinator. Her mom used to make it after Halloween, to use up all the chocolate candy that the kids were not allowed to eat! If you find yourself with too many chocolate sweets in the house this December, turn them into [somewhat healthier] pudding. (If you use candy bars, cut some of the sugar.) Emily recommends Ran-Lew Dairy milk, which has a creamy flavor that makes superb hot chocolate and pudding. Randy Lewis’s whole milk is now available in gallons for $5.99. Serves 6.
- ¾ cup sugar
- 5 Tbsp flour
- ¼ tsp salt
- 3 cups milk
- 3 squares (3 ounces) unsweetened chocolate
- 1 tsp vanilla
Directions:
Combine all ingredients except vanilla in a saucepan. Use a whisk to stir the dries into the milk; the chocolate might take longer to melt. Cook on medium, stirring constantly, until thickened. At first, the mixture will be white with brown flecks, but it will gradually come together. Remove from heat and add vanilla.
If you don’t want to stir constantly, you can make this in the top of a double boiler, but it takes longer.