Hot Chocolate

Every good cook has their first recipe, their very best, their fa-vor-ite. What they’re known for. This is that very one for the Farmer’s Wife. She has been making and tweaking it since she was just a wee one. Many have asked and begged for it over the years, having sipped the smooth chocolate-ee goodness for themselves. And each have been told something, but all the somethings meant the same something: a resounding NO.

So, why give it now, you might be asking? Because it feels like a year and a time for traditions. A season for enjoying the simple-things-of-life. And maybe, just maybe the Farmer’s Wife feels a small bit sorry for having been so selfish. Something as good as this Hot Chocolate was meant to be shared. And so, she shall.

A half cup sugar is placed in a pan and two tablespoons of good cocoa are added (over the years different kinds have been tried, and it has been found the variety really doesn’t matter, so long as it is not Dutch process. The Farmer’s Wife has chosen to use Hershey for herself). This is stirred. Two tablespoons of butter go in next, followed by one tablespoon corn syrup. A quarter cup of half and half and a dash of salt finishes the job. The pan is placed over heat and let come to a boil, and continued to let boil for about three minutes, stirring here and there. After the three minutes are up, the heat is turned off and the pan left for a bit. One and a half ounces of very good chocolate (chopped) is added and stirred until all is smooth. The Farmer’s Wife has played with this, too. Here the kind does matter. She has found the darker, the better, although a good Hershey bar does rather nicely as well. A splash of vanilla is stirred in, finishing the job. This recipe may be doubled or quadrupled and stored in the fridge for those need-hot-chocolate-right-now-emergencies. It will keep for about a month, but it cannot be promised it will make it that long. There’s a reason people have been begging for the recipe, after all.

To make a cup of hot chocolate, simply warm six ounces of milk (stove, microwave, whatever) and stir in one to two tablespoons of the mix you just made.

And for those of you of the wondering sort, this hot chocolate mix makes a fabulous hot fudge sauce. I recommend trying it warmed over a scoop of your fa-vor-ite flavor.

Do you see that picture at the top? The one with the mug of hot chocolate from the Farm Kitchen? Yes. That one. I’m sure you noticed the fresh-made marshmallow floating so peacefully on top. Because, you see, hot chocolate simply must be topped in some way or fashion. In that particular cup, the Farmer’s Wife used marshmallows and mint puffs. Whipped cream is an acceptable alternative. But, if you are determined to have a cup of hot chocolate in the same way and fashion as the Farmer’s Wife, then learning the craft of marshmallow making is a necessity. I have spoken with the Farmer’s Wife and she is in agreement. Therefore, come back on Monday, at which time she will share that particular recipe as well.