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
nches), depending upon thickness of fudge desired.
Place in refrigerator
hips; stir until dissolved and fudge starts to thicken.
Mix
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boil.
Stir and boil 7 minutes.
Combine remaining ingredients in a large bowl; mix well.
Pour boiling milk mixture over all and beat until fudge is creamy.
Pour into buttered 9 x 9-inch square pan to cool.
Cut into squares when cold.
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boiling.
Stir and boil for 7 minutes.
Combine all remaining ingredients in a large bowl; mix well.
Pour boiling evaporated milk mixture over all.
Beat until fudge is creamy. Pour into buttered 9 x 9-inch square pan to cool.
Cut into squares when cold.
Makes 30 squares.
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boiling.
Stir and boil for 7 minutes.
Combine all remaining ingredients in large bowl.
Mix well.
Pour boiling mixture over all.
Beat until fudge is creamy.
Pour in 9 x 13-inch buttered pan to cool.
Cut into squares when cold.
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.
Place chocolate chips, marshmallow cream and German sweet chocolate in a large bowl.
Place sugar, salt, milk and margarine in saucepan and bring to a boil, stirring constantly.
Simmer 6 minutes.
Stir the entire time as it will scorch.
Remove immediately and pour over ingredients in bowl.
Mix until all blended and all chocolate is melted.
Add vanilla.
Pour into well-buttered 9 x 13 x 2-inch baking dish.
Makes 5 pounds of delicious fudge.
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.
Stir and cook evaporated milk and sugar for 6 minutes.
After it boils, take off heat.
Stir in chocolate chips, marshmallow cream and nuts.
(Set marshmallow cream in hot water to soften while sugar and milk are cooling.)
Grease pans and line with wax paper.
Pour fudge in pans and let stand 8 hours.
Remove off wax paper and cut.
Yield:
5 pounds.
Boil together for 6 minutes the sugar, salt, butter and milk. Put the chocolate pieces, sweet chocolate, Marshmallow Creme and nuts in a large bowl.
Pour the boiling mixture over and beat until the chocolate is melted.
Pour into greased pan; let cool. Let stand several hours before cutting.
Makes about 5 pounds of fudge.
In heavy sauce pan over medium heat, bring sugar, salt, butter and evaporated milk to a boil.
Boil for 6 minutes.
Meanwhile, place marshmallow fluff and chocolate (and nuts) in a large bowl.
Pour the boiled syrup over mixture.
Beat until chocolate is melted.
Spray pan with nonstick cooking spray and pour fudge into the pan.
Let harden at room temperature or in the fridge.
use a little butter to grease the bottom and sides of fudge pan (9x13).
cook sugar, milk and butter to softball (236 degrees); always stirring slow and consistent (you don't want to make a mess on the sides of pan).
quickly, add chocolate chips, vanilla, and marshmallow will stirring vigorously.
beat (by hand) until melted and completely blended.
immediately pour into buttered pan.
*be sure to eat whats left in the pan to clean it out -- it's soooo good.
Drain pineapple and mix together.
Place in graham cracker crust.
Refrigerate 3 to 4 hours before serving.
Quick and easy. \"$Million $Dollar Taste.\"
Mix lemon juice and condensed milk and stir until thickened. Fold in Cool Whip, pineapple and pecans.
Pour into pie shells. Cool in refrigerator and serve.
Makes 2 Million Dollar pies.
1. Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.
2. Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat. Bring to a boil, stirring to form a smooth syrup, then remove from the heat.
3. Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl. Pour the just-boiled syrup over the ingredients in the bowl. Stir until the chocolate has melted and the ingredients are well incorporated. Pour into the pans, spreading the ...
Boil the first 4 ingredients 6 minutes. Put the remaining ingredients in a large bowl.
Pour boiling syrup over ingredients in bowl.
Beat until chocolate is melted and pour into pan. Let stand a few hours before cutting. Store in tin box.
Stir constantly sugar, milk and oleo.
Bring to boil and boil for 6 to 7 minutes.
Remove from heat and add chocolate chips and Marshmallow Creme, pinch of salt, vanilla and nuts (if desired). Stir until all is dissolved and well mixed.
Pour onto a greased plate, cool, then cut.
Place first 3 ingredients in a large bowl.
Cook the next 3 ingredients on medium heat; bring to a boil, stirring constantly (about 7 minutes).
Pour over ingredients in a bowl and stir until chocolate melts.
Add nuts and vanilla.
Pour into pan.
Makes 5 pounds.