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.
br>2. COMBINE the sugar, evaporated milk, butter and salt in medium
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for 4 to 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla.
Stir vigorously for 1 minute, or until marshmallows are melted.
Pour into foil lined 8-inch square baking pan; chill until firm.
Cut into 1 1/2-inch pieces.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan.
Bring to boil over medium heat, stirring constantly.
Boil for 4 or 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, nuts and vanilla.
Stir vigorously until marshmallows are melted.
Pour into foil-lined 8-inch square pan.
Chill until firm.
Cut into 1 1/2-inch squares.
ake the filling: Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla
Combine butter, evaporated milk, sugar and salt in medium,
Combine Marshmallow Creme, sugar, evaporated milk, butter and salt.
Bring to full boil, stirring constantly, over moderate heat.
Continue boiling 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Add both kinds of morsels and stir until melted.
Stir in nuts and vanilla.
Pour into greased 8-inch square pan.
Chill until firm.
Makes about 2 1/4 pounds.
in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until
hocolate mixture.
Gradually add evaporated milk and vanilla, mixing until smooth
Line 9 inch square baking pan with foil.
Combine sugar, butter and evaporated milk in medium saucepan.
Bring to a full rolling boil, stirring constantly.
Boil stirring constantly for 3 minute.
Remove from heat.
Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
Pour into prepared pan.
Sprinkle crumbled cookies on top.
Gently swirl cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm.
Lift from pan; remove foil.
Cut into pieces.
In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to a full boil, stirring constantly, over moderate heat.
Remove from heat.
Add chocolate chips.
Stir until melted and mixture is smooth.
Stir in nuts and vanilla.
Pour into waxed lined 8-inch square pan.
Chill in refrigerator until firm (about 2 hours).
tir the beaten eggs and evaporated milk into the mixture, then add
Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in
Mix sweetened condensed milk, whipped cream and evaporated milk together; set aside.
Beat until fluffy 7 egg whites and 3/4 cup sugar.
Add 7 egg yolks and beat.
Add 1 cup sugar, baking powder and cream of tartar.
Bake 20 to 25 minutes at 350\u00b0. Immediately when cake is taken from the oven, pour milk mixture slowly and lightly over cake, a little at a time, until all the milk is absorbed.
Ice with seven minute frosting and refrigerate until serving.
Bake in a 9 x 13-inch pan.
br>Combine the whole milk, condensed milk, and evaporated milk together. Pour over the
inutes. Add 1/2 cup evaporated milk and the vanilla; beat until
ontinuously; beat in baking powder, milk, and vanilla extract. Pour batter