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.
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.
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.
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.
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.
In a large boiler, mix together sugar, margarine, Carnation milk and salt on medium-high heat.
Bring to a rolling boil, stirring constantly (scorches easily).
Cook to soft ball stage. Remove from heat.
Add vanilla.
Then stir in Marshmallow Creme and peanut butter.
Stir well until blended and pour into buttered pan or pans.
Makes about 5 pounds.
Cut up marshmallows in a bowl.
Cook sugar and Carnation milk for 5 minutes at full rolling boil.
Stir constantly.
Pour over cut up ingredients (nuts, bars, marshmallows, chips, vanilla and salt).
Beat vigorously until marshmallows dissolve.
Grease pan. Pour into 9 x 13-inch pan.
Put first 4 ingredients in large bowl.
Put Carnation milk, sugar and marshmallows in pan.
Bring to boil and cook 6 minutes, stirring constantly.
Pour this mixture over the mixture in the bowl until the chips are melted.
Pour in greased pan and cool. Cut in squares.
Melt margarine; add sugar
and milk.
Stir until blended. Bring to a boil, stirring often.
Boil one minute.
Cool. Gradually add powdered sugar until thick enough to spread; add vanilla.
If
frosting gets too hard,
add
a
few
drops
of Carnation milk.
In large mixing bowl, mix marshmallow cream, chocolate chips and vanilla.
Set aside.
Combine in a large saucepan sugar, Carnation milk and margarine.
Bring to a boil you cannot stir down.
Reduce heat and boil for 5 minutes.
Pour into mixing bowl and quickly mix.
Pour into buttered dish.
Boil 2 cups of sugar and 1 cup of Carnation milk to soft ball stage.
Add jar of Marshmallow Creme and peanut butter.
Stir well.
Pour into buttered dish.
Boil sugar, brown sugar, Carnation milk and Karo until soft ball stage reached.
Add butter and vanilla.
Cool slightly and beat until creamy colored and thickened.
Add pecans and drop by spoonfuls on waxed paper.
In large bowl, combine oleo, nuts and vanilla; set chocolate chips aside.
In large pan, cook sugar and Carnation milk.
Boil 6 minutes.
Stir so it won't stick.
Remove from heat and pour over ingredients in the bowl.
Pour in buttered 9 x 13-inch pan. Refrigerate 2 hours.
Put sugar and cocoa in mixing bowl.
Make a well in the center and pour Carnation milk in well.
Top with stick of butter.
Cook on High 2 minutes, uncovered.
Stir in nuts and vanilla.
Mix together sugar, Carnation milk and butter.
Cook to soft ball stage.
Pour over marshmallow cream and chocolate bits.
Mix well.
Add vanilla and nuts.
Heat to boiling the Carnation milk, sugar and margarine.
Cook 5 minutes, stirring constantly.
Remove from heat and add marshmallows, chocolate chips and peppermint oil.
Stir until marshmallows and chips are melted and pour into pan.
Cool and cut into squares.
Mix sugar, Carnation milk, and marshmallows in a large saucepan.
When it starts to boil, let it boil for 6 minutes. Remove from heat and add chocolate chips, butter, and vanilla. Stir until mixed well, add pecans, and pour into buttered dish.
Boil together for 5 minutes, sugar and Carnation milk.
Cut into small pieces the bitter sweet chocolate and sweet chocolate; melt over hot water with marshmallows.
Stir until all is melted together.
Add vanilla and beat until it thickens.
Pour into large platter or square pan.
Makes 5 pounds.
Mix Carnation milk, sugar and salt.
Put in pan over low heat; heat to boiling point.
Boil 5 minutes exactly, stirring constantly.
Remove from heat and add diced marshmallows, peanut butter chips, vanilla and nuts.
Stir until smooth and ingredients are melted.
Spread on buttered platter.
Beat eggs.
Add sugar and salt together.
Add Carnation milk and vanilla.
Blend well to mix.
Pour into 8 individual custard cups.
Sprinkle with nutmeg.
Place in a pan 2 1/2 inches deep. Add hot water to pan until 1 inch deep.
Bake 40 to 50 minutes in a moderate 350\u00b0 oven or until a knife comes out clean.
Remove from water.
Cool and serve.