mong the ramekins.
Bake for 20-25 mins, until well
bring to a boil, cook for 6 minutes, stirring constantly (set
nto the corners. Let stand for a few hours before cutting
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.
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.
nches), depending upon thickness of fudge desired.
Place in refrigerator
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.
Heat sugar, butter, salt and evaporated milk over low heat, stirring until the sugar dissolves.
Bring to boil; boil for 6 minutes.
Put chocolates, marshmallow cream and nut meats in bowl. Pour the boiling syrup over the ingredients; beat until the chocolate is all melted.
Pour in a greased pan.
Cool for several hours before cutting into squares.
Store in a tin.
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.
Mix together milk, sugar and margarine.
Boil for 5 minutes. Remove from heat and add rest of ingredients.
Mix thoroughly. Then beat for a few minutes (3 to 5 minutes). Pour into greased pan.
Cut when cool in refrigerator for 12 hours.
Makes 5 1/2 pounds.
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.
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.
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.
Combine the first 4 ingredients in a large bowl.
Boil the next 4 ingredients in a large kettle for 6 minutes, stirring often.
Pour at once over the first mixture.
Stir vigorously. Pour into buttered pan.
Let stand a few hours, then cut and store in tins.
Combine sugar and milk; bring to full rolling boil.
Boil and stir for 4 1/2 minutes.
Break up chocolate and mix with other ingredients.
Pour hot syrup over all ingredients and stir.
Pour in buttered 9 x 13-inch pan and refrigerate.
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.
hips; stir until dissolved and fudge starts to thicken.
Mix
Mix sugar, Carnation milk, butter and salt.
Boil for 6 minutes.
Put in a large mixing bowl the following: chocolate chips, Marshmallow creme, nuts and chocolate squares.
Pour boiling syrup over ingredients in bowl.
Beat until chocolate is all melted.
Pour in pan.
Let stand a few hours before cutting.