In large bowl, cream butter, then slowly beat in eggs.
Mix in coconut, sugar, flour, cocoa, salt, vanilla and nuts.
This makes a heavy batter.
Spread in greased and floured 9 x 13-inch pan. Bake in preheated oven 45 to 50 minutes or until cake tests done.
f hours before cutting
Recipe variation (if desired): Gently stir
Melt margarine in bottom of a 9 x 13-inch Pyrex baking dish. Sprinkle crumbs over margarine and stir.
Add layers of chocolate chips, pecans, butterscotch chips and coconut.
Pour the milk over top and bake at 325\u00b0 for 30 minutes.
Cool in pan and cut into bars.
Mix following ingredients in a 6 to 8-quart container:
Hershey bars (broken into pieces), Hershey's Kisses, marshmallow cream and margarine.
Boil sugar, butter and milk for 10 to 12 minutes.
Add marshmallow cream, chocolate pieces and candy bars to mixture; beat until creamy and add pecans.
Cool slightly for 20 minutes; stir mixture and pour into greased pan.
Cool and cut.
Yields 4 pounds.
Mix in a large bowl the chocolate bars, chocolate chips, Marshmallow Creme and nuts.
Mix broken pieces of Hershey bars, chips, vanilla, marshmallow cream and margarine in a 6 to 8-quart pan.
Set aside.
Mix sugar and milk in a 4 to 6-quart pan.
Boil and cook for 6 1/2 minutes. Pour the cooked
sugar and milk over first mixture and blend.
Add chopped pecans.
Drop balls onto waxed paper.
Let stand for 4 to 6 hours, or until chilled.
Remove from paper and store.
Makes 6 pounds.
Combine sugar and milk.
Cook until it forms a soft ball.
Add Hershey bars, chocolate chips and Marshmallow Creme.
Spread in buttered pan; cool.
Slice to desired size.
In the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth. Stir in the crispy rice cereal and peanuts. Spread the mixture out to an even thickness onto a buttered baking sheet. Set aside to cool.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread over the cooled caramel slab. Chill to set, then cut into squares or bars.
Mix in 6 to 8-quart container the Hershey bars (broken in pieces), dainties, vanilla, Marshmallow Creme and butter.
Mix sugar and milk in 4 to 6-quart saucepan.
Let milk come to boil. Cook for 6 minutes.
Pour over dry ingredients.
Blend until smooth and creamy.
Fold in pecans.
Drop balls of the mixture onto wax paper with a tablespoon.
Let stand 4 to 6 hours or until completely chilled before removing from wax paper.
Makes 6 pounds of the best fudge ever.
Thoroughly mix the sugar, milk and butter.
Bring to a boil and boil 5 minutes, no longer, stirring constantly.
Have Hershey bars broken up and everything ready to put in.
Put chocolate chips in first, then stir in Hershey and then Marshmallow Creme. Add nuts last.
Pour batter into buttered pan.
Boil sugar, milk and butter for 5 minutes.
Pour over chocolate bits, chocolate Hershey bars and marshmallow cream. Stir and beat until smooth.
Pour into buttered pans and cool. Cut into squares.
Makes almost 5 pounds.
Mix the following in large container: broken candy bars, chips, oleo, marshmallow cream and vanilla.
Mix the following in large saucepan: large can of milk and 4 1/2 cups sugar.
Let sugar and milk come to a boil.
After it starts to boil, cook for 6 minutes.
Pour mixture of sugar and milk over chocolate and blend until smooth and creamy.
Add pecans.
Pour in large cookie sheet (greased).
Break Hershey bars into pieces.
Mix in a 6 to 8-quart container with Hershey Dainties, vanilla, marshmallow cream and butter.
Mix the sugar and evaporated milk in a 4 to 6-quart saucepan and bring to a boil.
After it starts to boil, cook for 6 minutes.
Pour mixture of sugar and evaporated milk over remaining ingredients and blend until smooth and creamy.
After mixture is completely blended, add the chopped nuts.
Break Hershey bars, then place them plus the chocolate chips, vanilla, marshmallow cream and butter in a 6 to 8-quart container. Place sugar and milk in a 4 to 6-quart saucepan; bring to a boil and cook 6 minutes. Pour mixture of sugar and milk over remaining ingredients; blend until smooth and creamy. After blended, add nuts. Mix, then drop balls of mixture on waxed paper with tablespoon.
Refrigerate about 6 hours. Makes about 6 pounds.
Mix first 2 ingredients together.
Cook over medium heat until soft ball stage, stirring constantly.
After soft ball stage, remove from heat and add the Hershey bars, chocolate chips and marshmallow cream. Add any of the optionals.
Beat with mixer until blended well. Pour into 12 x 9-inch buttered pan. Let cool before cutting.
Makes large batch of fudge.
Mix the Hershey bars (broken), chocolate chips, vanilla, marshmallow
Mix chocolate bars, chips, vanilla, Marshmallow Creme and butter in a large bowl and set aside.
Mix sugar and milk in a 4 to 6-quart saucepan and let come to a boil.
Let boil for 10 minutes.
Pour over first mixture and stir.
Add chopped nuts. Pour into Pyrex pan and let stand 4 to 6 hours.
Cut.
Mix sugar, milk and butter together and start cooking.
Stir constantly over slow heat.
After it reaches a rolling boil, cook 2 more minutes.
Take from stove and add Hershey bars, chocolate drops and Marshmallow Creme.
Add pecans.
Pour into buttered pan. Cut into squares when completely firm.
Boil sugar and evaporated milk for 7 minutes.
Remove from heat.
Add chocolate chips, Hershey bars and marshmallow cream. Stir until mixed.
Add nuts.
Pour into greased pan; cool.