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MARSHMALLOW FUDGE:
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15 Lagre marshmallows
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1 2/3 Cups sugar
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2 Tablespoons butter
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1 Teaspoon vanila
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1 1/2 cups semisweet chocolate pieces
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2/3 cups evaporated milk
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1/2 cup chopped pecans
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A dash of salt
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Combine sugar, butter, evaporated milk and salt in 2 qt. heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 10 min. , stirring frequently. Remove from heat. Stir in marshmallows, chocolate pieces, vanilla & pecans. Stir quickly until marshmallows and chocolate are melted. Pour mixture into buttered 8” square pan. Cool well. Cut into 1 1/2” squares. Makes 25 pieces. (Peanut butter chips may be substituted for chocolate chips.)
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MAGIC FRENCH FUDGE:
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3 Cups chocolate chips
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1 1/2 teaspoons vanilla
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1 Can eagle brand milk
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1/2 cup nuts
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A dash of salt
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Melt chocolate in double boiler. Remove from heat and add remaining ingrediendt. Spread into wax-paper lined 8” X 8” pan. Chill for 2 hrs. Peel off paper and cut.
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BROWN SUGAR FUDGE:
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6 Tablespoons butter
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2 Cups brown sugar
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1/2 Cup milk
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Boil together for 5 min. Add 1 teaspoon vinalla. Let cool slightly. Add 1 1/2 cups icing sugar and beat until smooth. Pour in pan and let cool for 2 hrs.
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MOM’S CHOCOLATE FUDGE:
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4 Cups white sugar
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4 Heaping teaspoons cocoa
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1 Cup milk
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2 Tablespoons butter
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4 Heaping teaspoons cornstarch
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1/2 Teaspoon salt
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Heat slowly to bubbling and soft ball stage (5 - 8 min). NOTE: The secret to smooth fudge that doesn’t turn sugary is not to stir too often. Add: 1/2 teaspoon vanilla. Remove from heat and beat about 3 min. Add 1/2 Cup crushed walnuts (if desired) and spread in 7 X 9” pan. This is a very easy recipe.
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SUPER CHOCOLATE FUDGE:
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1 Pkg. (350 gr.) semisweet chocolate chips
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1 Can Eagle Brand milk
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1 1/4 Cups icing sugar
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1 Teaspoon vinalla
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1/2 Cup chopped nuts
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A pinch of salt
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In heavy saucepan over low heat melt chocolate chips with Eagle Brand milk, stir in remaining ingredients. Spread evenly in waxed paper lined 8” square pan. Chill for 2 to 3 hrs or until firm. Turn fudge onto cutting board, peel off paper, cut into squares. Store losely covered at room temperature. Makes about 3/4 lb.
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MILLION DOLLAR FUDGE:
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4 1/2 Cups white sugar
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2 Tablespoons butter
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1 Tall can evaporated milk
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12 Oz. semi-sweet chocolate bits
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12 Oz. German’s sweet chocolate
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1 Pint marshmallow cream
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2 Cups nuts
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A dash of salt
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Boil the sugar, salt, butter and evaporated milk together for 6 min. Put chocolate bits and German’s chocolate, marshmallow cream and nuts in a bowl. Pout the boiling syrup ouer the ingredients. Beat until the chocolate is all melted, than pour in pan. Let stand a few hours before cutting. Remember it is better the second day. Store in a tin box.
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