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.
Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in
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
aucepan, combine sugar, butter and evaporated milk and cook and stir over
mix: brown and white sugars, evaporated milk and butter together. Bring to
o the heartiness, but original recipe said run through a fine
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.
nd add the flour and milk, alternating between the two. Start
he flour mixture, then the milk and finally the remaining flour
Melt the chocolate chips.
In a large bowl, combine pie filling, evaporated milk, corn syrup, egg, melted chocolate chips. Stir in nuts. Pour into pie shell.
Bake at 375 degrees F (175 degrees C) for about 45 minutes; bake until top is firm and begins to crack. Cool at least 4 hours. Garnish with whipped cream if desired.
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.
side.
Combine sugar and evaporated milk in a buttered Dutch oven
Grease a 8\" x 8\" pan. Over \"low\" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
Add sugar and salt. Cook to a \"soft ball stage\", 240* on a candy thermometer.
Remove from heat and add the butter.
Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
Press into prepared pan. Refrigerate overnight, then cut into 1\" pieces.