SAVORING the NEW HAMPSHIRE PRIMARY ~ FUDGE WALNUT TORTE with CARAMEL SAUCE

~ Syringa vulgaris (purple lilac)

New Hampshire State Flower

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FUDGE WALNUT TORTE with CARAMEL SAUCE

~ Delicious dessert compliments of Colby Hill Inn

Henniker, New Hampshire

(Specialties of the House)

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1 3/4 cups finely chopped walnuts (or pecans)

2/3 cup sugar

1/4 cup melted unsalted butter

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2 cups heavy cream

16 oz. chopped good quality semisweet chocolate

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Caramel Sauce:

1 16 oz. box brown sugar

2 cups heavy cream

2 cups unsalted butter

2 tsp. vanilla extract

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Fresh whipped cream

• Combine walnuts, sugar and melted butter. Press into the bottom and sides of 10-inch tart pan with removable bottom. Bake in 350-degree oven for about 15 minutes or until lightly browned. Cool.
• In saucepan over medium heat, bring heavy cream to full boil. Remove pan from heat and stir in chocolate until completely melted. Pour into cooled crust and refrigerate until set.
• Caramel Sauce: In saucepan, combine brown sugar, heavy cream and butter. Bring to slow boil. Cook until all of the sugar is dissolved. Add vanilla. Keep caramel sauce warm.
• To serve, garnish each slice with dollop of whipped cream and drizzle with warm caramel sauce ~ also good on ice cream with toasted pecans. ( 6-8 servings )