If you have a question or concern about the accuracy, fairness or thoroughness of an item in The Honolulu Advertiser, please call Reader Representative Anne Harpham at 525-8033.
There will be no trash pickup in Honolulu and landfills will be closed on Christmas Day. A listing posted Sunday was incorrect because of a source error.
Susan Chandler was director of the state Department of Human Services in the administration of Gov. Ben Cayetano. The Child Support Enforcement Agency is under the Department of the Attorney General and is not part of the Department of Human Services. Information in an opinion piece posted Sunday contained incorrect information.
Bob Rees, who organized a debate involving candidates in the special election to fill the seat of the late U.S. Rep. Patsy Mink, hosts the "Counterpoint" program on 'Olelo. Tina Shelton moderated the debate. Information in a Local News story posted Sunday was incorrect.
The Lunatic Fudge recipe that appeared in a Taste story posted Dec. 18 contained an error in the amount of evaporated milk. Here is the complete, corrected recipe:
- 1/4 cup butter or margarine (1/2 stick)
- 2 1/2 cup sugar
- 2/3 cup evaporated milk (or 5-ounce can)
- 10 to 12 ounces semisweet chocolate chips
- 6 to 7 ounces marshmallow creme or 2 cups mini-marshmallows
- 1 cup walnuts or pecans (chopped)
- 1 teaspoon vanilla extract
Prepare 9-by-9-inch pan.
Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to warm. Heat milk over medium heat until warm, then add sugar. Bring to a rolling boil over medium high while stirring constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for 5 full minutes by the clock (start once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, turn down the heat a little. Remove from heat, mix in butter, and pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan.
Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares. Store in airtight container.