Combine evaporated milk, sugar and salt in a saucepan over medium heat, stirring occasionally.
Bring to full boil.
Cook 4 to 5 minutes, stirring constantly.
Remove from heat.
Add remaining ingredients.
Stir until marshmallows melt and blend. Pour into 8-inch square buttered pan.
Cool.
Cut into squares.
Combine and boil for 5 minutes the evaporated milk, butter and sugar.
Remove from heat and add the marshmallows, nuts, chips and vanilla.
Stir until marshmallows and chips are melted.
Pour into 8 or 9-inch buttered, square pan.
When cooled, cut into squares and serve.
Preheat oven to 200\u00b0C
Melt butter in pan, add leek, cook 5 minutes. Set leek aside.
Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk.
Add to pan, bring to boil stirring, remove from heat.
Stir in leek, parsley, salmon, salt and pepper and parmesan.
Beat egg-whites until stiff peaks form, fold into souffle mixture.
Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate
ith a fork. Add the evaporated milk and the water. Mix again
Boil sugar,salt and corn syrup to 245 degrees.
Stir occasionally.
Add butter and evaporated milk so gradually that the mixture does not stop boiling.
STIR CONSTANTLY!
Cook rapidly to 240 degrees, being careful not to scorch.
Add vanilla and nuts.
Pour into greased pan.
Cool before cutting.
Cut with heavy,sharp knife with saw-life motion.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
Sugar and vanilla may be added and whipped in at this stage, if desired.
Directions.
Bring evaporated milk sugar and butter to a
ugar with one (1) can evaporated milk.
Boil 7 to 8
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
owl, combine heavy cream, evaporated milk and salt.
With a
event scorching.
Remember, this recipe calls for two [2] sauce
br>2. COMBINE the sugar, evaporated milk, butter and salt in medium
aucepan, combine sugar, butter and evaporated milk and cook and stir over
In heavy gauge saucepan, combine sugar, butter and Carnation evaporated milk.
Bring to a full rolling boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add Nestle peanut butter morsels; stir until morsels melt and mixture is smooth.
Add Kraft Marshmallow Creme and vanilla extract; beat until well blended.
Pour into foil-lined 13 x 9-inch baking pan.
Sprinkle with peanuts and press into fudge.
Chill until firm.
Combine sugar, margarine and Carnation evaporated milk in heavy 2 1/2 to 3-quart saucepan.
Bring to a boil, stirring constantly.
Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat.
Stir in chocolate chips until well melted.
Add Kraft Marshmallow Creme, nuts and vanilla; beat until well blended.
Pour into greased 13 x 9-inch pan.
Cool and cut.
Makes 3 pounds.
mix: brown and white sugars, evaporated milk and butter together. Bring to
Butter 8-inch square pan.
In medium saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Boil 4 to 5 minutes, stirring constantly; remove from heat.
Stir in marshmallows, morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt completely.
Pour into pan.
Cool and cut into squares.
Line 8-inch square baking dish with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.
Cut into pieces.