melt the chocolate with the milk.
Add in the sugar
Line 8 or 9-inch square pan with foil.
Butter foil and set aside.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
Cook, over low heat, the milk and syrup, and stir often to keep from scorching.
Cook approximately 25 to 30 minutes.
Arrange pecans on a buttered cookie sheet, usually 5 per turtle so it looks like a turtle with four legs and a head.
Drop the mixture by teaspoon over each pecan pile.
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
3) Fill your cup two thirds full with the coffee and top it off with your heated froth.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
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 chocolate chips, nutmeats, oleo and vanilla into a large bowl; set aside.
In heavy saucepan or skillet, combine sugar and milk; heat and stir until sugar is melted.
Add 10 large or 30 small marshmallows.
Bring to a boil and boil 6 minutes.
If raining or damp, boil 2 minutes longer.
Pour this mixture over mixture in bowl.
Stir until it starts to set.
Turn into greased pan or platter.
When firm, cut into squares.
Mix milk, sugar and salt together in a saucepan. Heat to boiling at medium heat. Cook for 5 minutes, stirring constantly. Remove from heat. Add the marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares!
Boil sugar and milk for 6 minutes, stirring constantly to keep from sticking.
Remove from heat and stir in chips and butter.
Add vanilla and nuts.
Pour into a greased 9 x 13-inch dish.
Let stand in refrigerator for 6 hours.
Cut into small squares.
Will keep in refrigerator for months if tightly covered.
Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
Mix chocolate fudge pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
Add 1/2 cup coconut milk, oyster mushrooms, red bell pepper
ink.
Seed by adding, without stirring, the vanilla.
Then
utter, butter flavor, and nuts without scraping the sides of the
Directions.
Bring evaporated milk sugar and butter to
b>milk in a small heavy-bottomed saucepan. Stir over medium heat, without
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
ith one (1) can evaporated milk.
Boil 7 to 8