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.
lso substitute 5 ounces of evaporated milk (one small can) for
Directions.
Bring evaporated milk sugar and butter to a
aucepan, combine sugar, butter and evaporated milk and cook and stir over
ugar with one (1) can evaporated milk.
Boil 7 to 8
mix: brown and white sugars, evaporated milk and butter together. Bring to
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.
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.
Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
Combine sugar, evaporated milk, corn syrup and salt in
Butter a plate or pan and set aside.
Place the sugar, evaporated milk and margarine in a pan and cook over medium heat until mixture reaches the soft ball stage. (I use a candy thermometer, but you can also use the water test).
Be sure to stir mixture constantly while cooking.
Remove from heat and add peanut butter and vanilla.
Mix with electric mixer on high speed until candy begins to lose its glossy appearance.
Quickly pour into the buttered plate or pan.
Cool before cutting into squares.
owl, combine heavy cream, evaporated milk and salt.
With a
lour, then 1/2 the milk.
Beat in the remaining
aucepan, combine sugar, margarine and evaporated milk. Bring to a boil over