Me & My Recipe | Jessica Etienne

As the Resource Development Administrator, Jessica Etienne is essential to the success of United Way’s workplace giving team. Jessica builds and maintains relationships with local companies and donors to continue UWSN’s work in Southern Nevada and provides administrative support for the Resource Development team.

Jessica and her daughter, Liliana, love trying new things. Currently, they are learning French and taking guitar lessons together. When they're not learning new skills, they like to cook, especially sweet treats like this Chocolate Fudge. "Liliana and I love spending time together, and this recipe is one of our favorite things to make together," she says. 

Chocolate Fudge

2 3/4 cups sugar

4 ounces unsweetened chocolate

3 tablespoons butter, plus more for greasing pan

1 cup half-and-half

1 tablespoon corn syrup

1 tablespoon vanilla extract

1 cup chopped, roasted nuts, optional


  1. Grease an 8 by 8-inch pan with butter. 

  2. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. 

  3. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. 

  4. Increase heat and bring to a boil. 

  5. Reduce heat to medium-low, cover, and boil for 3 minutes. 

  6. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. 

  7. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. 

  8. Add vanilla and nuts (if desired) and mix until well-blended and the shiny texture becomes matte. 

  9. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.