Butter an 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, semi-sweet chips, vanilla and nuts.
Stir vigorously for 1 minute, or until marshmallows melt completely.
Pour into pan; cool and cut into squares.
For thicker fudge, use a 7 x 5-inch pan.
In a heavy 2-quart saucepan, combine sugar, evaporated milk, marshmallows and salt.
Heat over medium heat until bubbly all over.
Continue boiling and stirring 5 minutes more.
Remove from heat and stir in butter, chocolate chips, nuts and vanilla until chips are completely melted.
Spread in a buttered 8-inch square pan.
Refrigerate until hardened.
Makes 64 (1-inch) square pieces.
Melt margarine; add chocolate morsels until melted.
Add powdered sugar and mix well.
Add evaporated milk as needed.
Add walnuts.
Butter pan and pour mixture into pan.
Let set.
In heavy pan put: butter or margarine, sugar, evaporated milk.
Boil for 6 minutes.
Then add chocolate chips.
Fold in marshmallows.
add chopped walnuts if desired.
pour into foil lined pan to cool.
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
owl, combine heavy cream, evaporated milk and salt.
With a
event scorching.
Remember, this recipe calls for two [2] sauce
Line an 8 inch cake pan with parchment paper, extending paper 3/4 inch over edges.
In a large, heavy-bottomed saucepan, combine butter, evaporated milk and sugar. Bring to a boil, stirring constantly. Boil for 4-5 mins, stirring constantly, until golden. Remove from heat. Add chocolate, stirring until completely melted and smooth. Transfer to prepared pan and chill overnight.
Set aside at room temperature for 30 mins then cut into squares. Store in an airtight container in the fridge.
aucepan, combine sugar, butter and evaporated milk and cook and stir over
Combine the sugar, milk, butter, and salt in a pan; bring to a boil and cook for five minutes stirring constantly.
Add chocolate chips and continue to heat until chips are melted.
Remove from heat and add marshmallows, vanilla and the nuts.
Pour into a 8-inch pan and cool.
When cool you can cut into squares.
mix: brown and white sugars, evaporated milk and butter together. Bring to
Mix undiluted evaporated milk, sugar and salt over medium heat. Bring to a boil, stirring constantly.
Remove from heat.
Add diced small marshmallows, chocolate chips and vanilla.
Stir vigorously for 1 minute (or until marshmallows melt).
Add nuts, if desired. Pour in 8-inch square buttered pan.
Cool.
Cut in squares.
Makes 2 pounds.
Easy to double recipe.
Place caramels and evaporated milk in a heavy saucepan.
Mix the splenda and evaporated milk and then boil until the milk is very thick. Remove from stove and stir in the chips, vanilla and butter.
Pour into a foil-lined pan and let cool before cutting into squares.