eat.
Add Karo syrup, Carnation milk and Hershey's cocoa
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Combine sugar (white granulated), margarine, Carnation canned milk in a 2
Combine sugar, margarine and Carnation milk in a heavy saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234\u00b0.
Stir constantly to prevent scorching.
Remove from heat. Stir in chocolate chips.
Stir until melted.
Add marshmallow cream, nuts and vanilla.
Beat until well blended.
Pour into greased 13 x 9-inch baking pan.
Top with walnuts.
Press into fudge.
Cool at room temperature.
Cut into squares.
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.
Place Carnation milk and sugar in large saucepan.
Heat to boiling, then cook 5 minutes.
Begin timing after mixture begins bubbling around edges of pan.
Remove from heat.
Add marshmallows, nuts, chocolate chips and vanilla.
Stir fudge until marshmallows and chocolate are melted.
Mix sugar, butter, Carnation milk and syrup in pan.
Stir up well. Cook until rolling boil; reduce heat, stirring constantly or often.
Cook until forms soft-ball in cup of cold water. When soft-ball is formed remove from heat. Add peanut butter and vanilla. Stir up and beat until ready to pour into buttered container.
br>4. FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE: 1 3/4
Combine Carnation, sugar and salt in saucepan over medium heat. Bring to boil and cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edges of pan.) Remove from
heat.
Add chocolate, marshmallows and vanilla.
Stir vigorously for 1 minute (or until marshmallows are completely melted and blended).
Pour into 8-inch square buttered pan. Garnish with nuts, if desired.
Cool.
Cut in squares.
Mix Carnation,\tsugar and chocolate in saucepan.
Bring to boil over
medium heat.
Cook 5 minutes, stirring vigorously. Remove from
heat.\tAdd vanilla.
Beat with rotary beater for 1 minute.
Serve hot\tor chilled on ice cream or cake.
If the sauce seems a
bit too thick, just add undiluted Carnation and blend before serving.
Makes 2 1/2 cups sauce.
Combine Carnation with sugar in heavy saucepan.
Heat to boiling.
Cook 5 minutes, stirring constantly.
Remove from heat; add remaining ingredients.
Stir until marshmallows are melted. Pour into buttered 8-inch square pan.
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 sugar, Carnation milk, butter and salt.
Boil for 6 minutes.
Put in a large mixing bowl the following: chocolate chips, Marshmallow creme, nuts and chocolate squares.
Pour boiling syrup over ingredients in bowl.
Beat until chocolate is all melted.
Pour in pan.
Let stand a few hours before cutting.
Mix Carnation, sugar and salt in saucepan over low heat.
Heat to boiling, then cook 5 minutes, stirring constantly.
Remove from heat.
Add nuts, marshmallows, chocolate chips and vanilla.
Stir 1 to 2 minutes, or until marshmallows melt.
Pour into buttered 9-inch square pan.
Cool and cut into squares.
Mix Carnation milk, sugar and salt together in saucepan over low heat.
Heat to boiling, cook 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate pieces, vanilla and nuts.
Stir 1 to 2 minutes or until marshmallows melt.
Pour into buttered 9-inch square pan.
Cool.
Cut into squares.
In an electric skillet, set at 350\u00b0, mix Carnation and sugar. Bring to a boil.
Boil 5 minutes, stirring constantly.
Turn off heat.
Melt butter.
Add Carnation milk and powdered sugar. Microwave for 5 minutes on High, stirring twice.
Add chocolate chips, vanilla and nuts.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Combine Carnation milk with sugar in a saucepan.
Heat on medium heat to boiling.
Cook 5 minutes, stirring constantly. Remove from heat; add remaining ingredients.
Stir until marshmallows are melted.
Pour into a buttered pan and cool.
Bring Carnation milk, sugar, margarine and salt to boil and boil 4 1/2 minutes, stirring constantly.
Remove from stove and pour over the Marshmallow Creme, nuts, chocolate and chocolate chips.
Stir with large spoon continuously until all chocolate is melted.
Add vanilla.
Pour into buttered pans and refrigerate until firm.