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.
Bring all ingredients except vanilla and nuts to a full boil and time boiling for 4 minutes.
Add vanilla.
Beat with electric mixer for 10 minutes.
Stir in nuts.
Spread into greased 8\" pan.
Cut into squares before it cools completely.
Store in air tight container.
eat. Stir in chocolate and vanilla. Stir with a wooden spoon
elted. Stir in nuts and vanilla. Pour into prepared pan; cool
Mix cream, sugar and syrup.
Cook slow, stirring occasionally. Cook between soft and hard ball stage or 240\u00b0 on candy thermometer.
It takes 50 to 60 minutes at low boil.
br>Date Nut Bread using starter:
Mix oil, eggs, vanilla and
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Bring sugar and milk to boil, then boil 4 1/2 minutes over medium heat.
Add to mixture of chocolate bars, chocolate chips, Marshmallow Whip, salt, vanilla and nut meats.
Pour out into buttered pans.
Set in refrigerator 3 hours before cutting.
Makes approximately 5 pounds.
In heavy 2-quart saucepan, mix sugar, butter, marshmallow, salt and Pet milk.
Cook and stir over medium heat until mixture boils and is bubbly all over top.
Boil and stir over medium heat 5 minutes more.
Remove from heat.
Stir in vanilla and chocolate chips until melted.
Stir in broken nuts.
Spread in buttered 8 or 9-inch square pan.
Press nut halves on top if desired.
Cool thoroughly.
Cut into about 30 pieces.
In saucepan over low heat, melt chips with milk and salt. Remove from heat. Stir in vanilla and nuts. Spread into 9 x 9-inch foil-lined pan. Carefully push marshmallows into fudge evenly. Cool. When firm, turn out fudge. Remove foil and cut into squares.
Line an 8x8-inch baking pan with aluminum foil.
Melt chocolate chips in a large, heavy pan over low heat, stirring constantly to avoid scorching, until melted and smooth, about 10 minutes. Stir sour cream, confectioners' sugar, and salt into the chocolate. Mix the vanilla wafer crumbs into the chocolate mixture and stir in broken walnut pieces. Spread fudge into the prepared pan, refrigerate until firm, and cut into squares.
eat; add the vanilla chips and 1 tsp vanilla extract; stir rapidly
tir.
Cool.
Add vanilla and beat with a wooden
Mix in large glass bowl.
Microwave 5 minutes on High.
Stir and microwave until bubbly on top, about 3 minutes on High.
Stir in vanilla, chocolate chips and nuts.
Set in cold water and stir until it starts to set.
Spread in an 8 x 9-inch buttered pan. May also be cooked over medium heat, stirring constantly, until boiling.
Boil and stir 5 minutes.
Continue with directions. Fudge should cook to soft ball stage.
In saucepan,
cook brown sugar, sugar, marshmallow, oleo and evaporated milk to a full, all over boil (5 minutes).
Take off heat.
Add nuts and vanilla.
Stir until candy is thick and creamy.
Pour in buttered 8-inch square pan.
Makes 1 3/4 pounds of fudge.
ixer, beat in butter and vanilla.
Continue to beat on
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.
Combine all ingredients, except nuts and vanilla, in top of a double boiler.
Place over hot water and stir until smooth.
Add nuts, vanilla and milk.
Spread mixture quickly into a buttered 9 x 5-inch pan.
Cool; cut into squares.
Stir in marshmallow creme, nuts, vanilla and coconut extracts until well