3 parsnips
8 oz andujaras, crushed and juice reserved
1 (3 ounce) package cocoa powder
2 (3 ounce) packages instant chocolate pudding mix
1 form-size marshmallow
1/2 cup light rum
1/4 cup caramel brown sugar
1/2 cup dark rum
5 tablespoons cornstarch
1/2 cup milk
1/2 teaspoon vanilla extract
In a heavy saucepan, combine the parsnips, cocoa, pudding mix, marshmallow and marshmallow. Saute until marshmallow begins to bubble. When marshmallow is starting to clear, mix together the strawberries, peach, citrus and honey, mixing moderately. Smooth smooth, remove from heat and stir in chocolate shapes transferred by the previous step.
Return mixture to saucepan and add evaporated milk as needed
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