Club Food

3/4 c Sugar

1/4 c Plus 2 teaspoons cornstarch

1/8 ts Salt

3 Egg yolks; beaten

3 c Milk

1 1/2 tb Butter or margarine

1 1/2 ts Vanilla extract

1 Baked 9-inch pastry shell

3/4 c Whipping cream

1/3 c Powdered sugar; sifted

Recipe by: Southern Living

Combine sugar, cornstarch, and salt in a heavy saucepan; stir
well.
Combine egg yolks and milk; gradually stir into sugar
mixture.
Cook over medium heat, stirring constantly, until mixture
thickens and boils.
Boil 1 minute, stirring constantly.
Remove from
heat; stir in butter and vanilla.
Immediately pour into pastry
shell.
Cover filling with wax paper.
Let cool 30 minutes; then
chill until firm.
Beat whipping cream until foamy; gradually add
powdered sugar, beating until soft peaks form.
Spread whipped cream
over
—–

1/4 cup butter — melted

2 large apples, peeled, cored and sliced

1/3 cup packed brown sugar

GINGERBREAD 1/2 cup butter — melted

1/2 cup molasses

1/2 cup sugar

1/3 cup packed brown sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup hot tea

Pour butter into a 9-inch square baking pan.
Arrange apples over
butter; sprink le with brown sugar and set aside.
For gingerbread,
combine butter, molasses, s ugars and egg in a mixing bowl; mix
well.
Combine dry ingredients; add to sugar mixture alternately
with hot tea.
Mix well; pour over apples.
Bake at 350F for

45-50 minutes or until the cake tests done.
Cool for 3-5
minutes.
Loosen

sides and invert onto a serving plate.
Serve warm.

YIELD: 9 servings

1 1/3 c Sugar

1/2 c Butter or margarine

2/3 c Non-dairy liquid coffee

Cream 1/8 t Salt

1/2 lb White chocolate coating-

(wafers or block chocolate, Finely chopped) 2 c Miniature
marshmallows

1/2 t Vanilla

Dipping chocolate (optional) Excellently flavored, easy to make
creamy white fudge.
Cook first 4 ingredients without stirring to
238 degrees F.
Remove from heat and add the next 3 ingredients.
Blend well.
Pack into a 9-inch square pan.
When partially cool, cut
into squares.
Other colors of chocolate (pink, green, yellow,
butterscotch) can be added instead of white.
adding appropriate
flavoring, fruits or nuts.
The fudge can be packed in pans and cut
in squares or bars, or rolled in a log and sliced, then dipped in
chocolate.
Makes about 64 pieces.

1 1/2 c WHIPPING CREAM

1 c LIGHT CORN SYRUP

1/4 c BUTTER

3 c SUGAR

1 t VANILLA

1 c BRAZIL NUTS

1 c PECANS

1 c WALNUTS

1 c CANDIED CHERRIES

1 c CANDIED PINEAPPLE

Butter a 9 x 13-inch baking pan; set aside.
In a heavy 4-quart
saucepan, combine cream, corn syrup, butter and sugar.
Place over
medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil.
If sugar crystals are present, wash down sides of
the pan with a wet pastry brush.
Clip on candy thermometer.
Cook to
238 F (115 C) or soft- ball stage.
Remove from heat and let stand
undisturbed until the thermometer reads 200 F (95 C).
Remove
thermometer.
With a wooden spoon, beat mixture until it thickens
and lightens in color.
Stir in vanilla, nuts and fruits and mix
well.
Turn into prepared pan, pressing mixture into corners.
Refrigerate 24 hours.
Cut into 1-inch squares and serve or dip into
tempered chocolate if desired.
Shared by ELLIE COLLIN
(CMKD93F).

1 3/4 lb Milk chocolate, divided

1 c Whipping cream

1/4 c Kahlua

1.
Chop finely 1 lb of the chocolate.
Melt in a double boiler to
120

degrees.
Measure the cream into a 3-quart saucepan and bring
just to the boil.
Remove from the heat and cool to 120 degrees.
Add
the chocolate to the cooled cream and stir until the mixture is
smooth.
2.
Stir the Kahlua into the chocolate, mixing well.
scrape
onto a baking

sheet and refrigerate until firm.
3.
Finely grate the remaining
3/4 lb of the chocolate.
(This is easiest

to do using the grater blade of a food processor.) Remove the
filling from refrigeration and form into small rough balls.
Place
on a baking sheet lined with wax paper.
4.
Roll the truffles in the
grated chocolate, pressing gently to adhere.

5.
Refrigerate overnight.
Remove from refrigeration 15 minutes
before

serving.
Note: these truffles do not hold well at room
temperature.

3 oz Chocolate

1 1/2 oz Butter

2 oz Powdered sugar

2 tb Fresh cream

Preparation: Put cream, butter and grated chocolate into a pan.
The chocolate need not be grated fine.
The cream can be replaced by
skimming the top off raw milk poured into a wide basin and allowed
to settle.
Melt butter, chocolate, and cream in a double boiler,
stirring to mix well.
When melted, remove the double boiler from
the fire, leaving the hot water in the bottom pan to keep it warm.
Sift the powdered sugar in slowly, so that it will not form lumps,
stirring constantly.
Let stand 24 hr.
in a cool place.
(In winter,
12 hr.
in a cold room will do.) At the end of this time, cut a
piece of this chocolate about the size of a small nut, using a
knife or spoon.
Roll it into a ball in the palm of the hand until
the outside of the bonbon begins to melt a little.
Then roll it in
grated or granulated chocolate, which will stick to it perfectly.
Let stand 2 hr.
before serving, but in a place that is not too
cold, because these truffles are better when they are a little
soft.
Instead of rolling them into balls, you can also shape them
to look more like truffles.
Source : The Art of French Cooking
Posted by: Rina de Jong

1/2 lb Good chocolate

About 1/2 glass water 3 Egg yolks

3 oz Butter

1 1/2 oz Praline paste

Slowly melt the chocolate in the water, bring to a gentle boil,
remove from the fire, and add the yolks, beating with a spatula,
then replace on a low fire to poach the eggs in the chocolate.
Do
not stop beating.
Remove from the fire and add the butter and the
praline paste.
Let cool, beating from time to time (this cooling
takes a rather long time).
When the mixture begins to solidify,
take some with a spoon, place it in some grated chocolate (prepared
in advance), and shape to resemble real truffles.
These truffles
keep a week.
To keep a longer time, substitute vegetable shortening
for the butter.
Source : The Art of French Cooking Posted by: Rina
de Jong

2 c Sugar

2 tb Cornstarch

1 c Water

1/2 ts Cream of tartar

1 tb Flavoring *

Food coloring ** 1/2 c Toasted nuts, chopped ***

Confectioners’ sugar * Flavorings: rose, mastic, strawberry,
orange or lemon.
** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or pistachios
Dissolve sugar and cornstarch in water.
Add cream of tartar.
Boil
to 220 degrees F.
Cover pot the last 5 minutes.
Add flavor and food
color.
Add nuts.
Pour into oiled shallow pan.
When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in
plastic bag.
From: The Complete Greek Cookbook, by Theresa Karas
Yianilos, Avenel Books, New York.

Karen Mintzias 3 tb Unflavored gelatine

1/2 c Cold water

1/3 c Boiling water

2 c Sugar

4 tb Extract *

Food coloring ** 1/4 c Pistachio nuts; chopped

1 c Confectioners’ sugar

* Extract: may use orange, lemon or raspberry extract.
** Food
Coloring: Use appropriate color to match flavor.
Soften gelatine in
cold water.
Add sugar to boiling water.
Bring to boil.
Stir in
softened gelatine.
Simmer, uncovered, 20 minutes.
Add flavoring and
coloring.
Pour into ungreased, 8-inch square pan.
Add nuts.
Stir
gently.
Chill.
When firm, invert onto cutting board.
Cut into 1 1/2
inch cubes.
Roll in confectioners’ sugar.
Store in a jar at room
temperature.
Serve with Greek Coffee.
From “Classic Greek Cooking”
by Daphne Metaxas.
ISBN: 0-911954-31-7.
Typed for you by Karen
Mintzias

1/4 c UNSWEETENED COCOA

14 oz SWEETENED CONDENSED MILK

1 c WATER

2 T ORANGE PEEL; finely grated

1 T LIGHT CORN SYRUP

4 c GRANULATED SUGAR

1 c BROWN SUGAR; firmly packed

1 c DATES; chopped

1 c NUTS; chopped

In a heavy 4-quart saucepan, combine cocoa, condensed milk,
water, orange peel, corn syrup, granulated sugar and brown sugar.
Place over medium heat and stir with a wooden spoon until mixture
comes to a boil.
Clip on candy thermometer.
Cook to 236 F (115 C)
or soft- ball stage.
Remove from heat and allow mixture to cool to
lukewarm.
Meanwhile, butter a 9-inch square baking pan; set aside.
Add dates and nuts to fudge.
Using a wooden spoon, stir until
mixture thickens and begins to set up.
Scrape into prepared pan.
Refrigerate 3 hours or until firm.
Cut into 1-inch squares.
Serve
immediately, or store in an airtight container in the refrigerator.
Shared by ELLIE COLLIN (CMKD93F)

12 oz Milk chocolate chips

6 oz Semisweet chocolate

1 cn Sweet condensed milk (14 oz)

1/3 c Confectioners sugar

1 ts Vanilla

1 c Chopped nuts

Grease a 8″ x 8″ pan.
Microwave the chips and condensed milk,
uncovered, in a 2 quart bowl, on high, for 2 minutes.
Stir until
smooth.
Stir in sugar and vanilla, then add nuts until well
blended.
Pour into a prepared pan, and spread evenly.
Chill until
firm.
From: Lawrence Kellie Date: 08-12-93

12 oz Chocolate Chips

12 oz Butterscotch Chips

1/2 c Chopped Walnuts

2 tb Cooking Oil

Mini Marshmallows Melt butterscotch chips and 1 tablespoon of
oil in top of double boiler over hot, not boiling water.
Stir in
walnuts.
Pour into pan.
Arrange one layer of mini-marshmallows on
top.
Melt chocolate chips and 1 tablespoon of oil in top of double
boiler over hot, not boiling water.
Pour over marshmallows.
Chill.
Use a hammer and chisel to cut.
From: Syd’s Cookbook.

2 c Sugar

2 Squares (2 oz) unsweetened

-chocolate 1 c Light cream

1 tb Butter

Fudge was popular in the 19 th cntury at women’s colleges.
These
recipes come froma booklet in 1905.
Combine sugar, coarsely chopped
chocolate, and cream.
Cook overmoderate heat, stirring only until
sugar and chocolate have melted.
Continue cooking until mixture
reaches 238 degrees or until a few drops tested in cold water form
a soft ball.
Remove from heat, add butter, and cool slightly.
Beat
until fudge begins to harden, then transfer to a buttered platter.
Cut intosquares before the fudge is absolutely firm.
Makes a little
more than 1 pound.
VARIATIONS: To make Wellesley Fudge, add 1/2 lb
of marshmallows when the candy is removed from the heat.

2 c White sugar

1/2 c Corn syrup

1/2 c Milk or cream

1 ts Butter

1 ts Vanilla

Mix the first 4 ingredients, stirring occasionally.
Boil until
soft to medium ball stage.
Cook, add vanilla and beat with a wooden
spoon until stiff.
Add nuts and cherries if desired.
For chocolate
fudge, add 2 tbls.
cocoa.
From the book “Treasured Mennonite
Recipes” by Mennonite Community Relief Sales Volume 1 AR/93

1 c Sugar

1/2 c Water

1/4 c Light corn syrup

1/2 ts Salt

2 tb Vinegar

1 ts Vanilla or other flavoring

-such as orange or lemon, or -use: 1/2 ts Peppermint or:

1 oz Bitter chocolate, grated

From Grandma Ruby’s recipe file: newspaper clipping Cook sugar,
water, corn syrup, salt and vinegar until a few drops of the
mixture will make a hard ball in cold water, 260 degrees on a candy
thermometer.
Pour onto a greased dish or platter, sprinkle
flavoring over top and turn the outer edges of the candy in toward
the center until cool and firm enough to handle.
Best results are
obtained in pulling if the tips of the thumbs and fingers are
dipped in cornstarch or fat.
Use only the fingertips to pull taffy.
When mixture can be handled, take up and pull out with both hands.
Fold over and pull out again.
As the mixture becomes cooler and the
longer it is pulled, it will become stiffer and can be pulled out
in a longer strand.
Pull until it is difficult to pull out and the
mixture seems quite firm.
Pull into long thin strips and cut
immediately with greased scissors and roll each piece in powdered
sugar or wrap in wax paper.
Store cooled taffy in an air tight
container in a cool dry place.
If the taffy sugars, it can be
recooked by putting it in a pan with 2 Tablespoons corn syrup and
1/4 cup water.
Stir until dissolved and then recook according to
original directions.
Finely chopped nuts or fruit, as well as other
flavorings, are added as the taffy is being pulled.
I wish I had a
date for this…I’d say recipe is at _least_ 30 years
old…possibly 40, maybe even more…
This is a lesson to all of
you to date your recipes, including newspaper clippings! From
Florence “Ruby” Williams’ files.
Valerie Whittle

12 oz EVAPORATED MILK

1/2 c BUTTER

2 T LIGHT CORN SYRUP

2 c BROWN SUGAR; firmly packed

1 t VANILLA

2 c PECANS

Grease a 9 x 13-inch baking pan; set aside.
In a heavy 4-quart
saucepan, combine milk, butter, corn syrup, granulated sugar and
brown sugar.
Place over medium heat and stir occasionally with a
wooden spoon until mixture comes to a boil.
Clip on candy
thermometer.
Cook to 234 F (115 C) or soft- ball stage.
Pour,
without scraping, into baking pan.
Cool to lukewarm.
Add vanilla.
Stir with a wooden spoon until mixture thickens.
Add nuts and
continue stirring until candy loses its gloss.
Scrape out onto
plastic wrap.
Pat into a loaf shape (about 9″ x 5″).
Slice and
serve, or wrap in plastic and store in the refrigerator for several
weeks.
VARIATION: Use 1 teaspoon maple extract instead of vanilla.
Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

6 oz Belgian or Swiss

6 Foil cupcake liners

6 oz White chocolate

4 oz Light cream; warmed

2 Egg whites; room temperature

1 c Heavy cream; whipped stiff

~——————————————CHOCOLATE
CUPS:—————-
~———————————————MOUSSE: Melt
chocolate in the microwave until melted.
Stir—> until smooth.
Using a small pastry brush; brush chocolate on the entire inside
surface of the fluted cup; being certain to get into each pleat.
Opt for a second or third coat of chocolate if you aren’t sure you
got all places covered.
Put in the freezer to harden.
Remove the
cups, 1 at a time and very carefully peel off the foil, trying to
handle as gently as possible.
If the chocolate breaks and the foil
is still intact, just brush some more chocolate over the break and
return to the freezer to harden.
This sounds a lot more difficult
than it actually is.
Keep cups in the freezer until you fill them
with the—> mousse.
WHITE CHOCOLATE MOUSSE Again use Tobler
Narcisse, Droste White or any other fine brand of imported white
chocolate.
Melt chocolate in top of double boiler.
When melted, add
warmed cream and stir until mix is smooth.
Remove from heat and
cool to room temperature.
Beat egg whites until
—> stiff peaks
form.
Mix 1/3 of the whites into the cooled chocolate to lighten
and then fold in the remaining whites.
Fold the whipped cream into
the egg white mixture and chill in the refrigerator until set.
Gently spoon the mousse into the chocolate cups, garnish with
chocolate curls or grated dark chocolate.

12 oz White chocolate, coarse chop

1/3 c Whipping cream

2 tb Orange liquer

1 ts Grated orange zest

1 1/4 c Confectioner’s sugar

1.
Melt white chocolate with whipping cream in heavy, medium
saucepan

over low heat, stirring constantly.
Whisk in liquer and zest
until blended.
Pour into pie pan.
Refrigerate until mixture is
fudgy, but soft, about 2 hours., 2.
Shape about 1 tablespoon of the
mixture into 1 1/4 inch balls.
To shape, roll mixture in your
palms.,Place balls

on waxed paper.
3.Sift sugar into shallow bowl.
4.Roll balls in
sugar, place in petit four or candy cases.
5.
Truffles can be
refrigerated 2-3 days or frozen several weeks.
Makes about 35
truffles.
From Best recipes: Simple, Easy Candy recipes.

-Dottie Cross TMPJ72B 4 tb (1/2 stick) unsalted butter

8 oz White chocolate; finely chop

1 c Shredded sweetened coconut;

-divided 1 Large egg yolk; at room

-temperature 2 tb Coconut liqueur or light rum

1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not
simmering, water.
Add the white chocolate and melt, stirring
occasionally, just until smooth.
Remove from the heat and whisk in
1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla.
The mixture may separate, but keep whisking and it will come
together.
Cover tightly with plastic wrap and refrigerate until
firm, at least 3 hours or overnight.
Using a melon baller, scoop up
the mixture and roll into 1-inch balls.
Roll each ball in the
remaining coconut, pressing the

coconut on so it will adhere.
Refrigerate until ready to serve.
(The truffles can be prepared up to 3 days ahead, tightly covered,
and refrigerated, or frozen for up to 1 month.
Makes about 30
truffles.
Source: “An Edible Christmas” cookbook by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C

3 c Sugar

1 c Corn syrup

1 1/2 c Light cream

1 1/2 ts Vanilla

3/4 c Pecan halves

3/4 c Walnuts;chopped

1 c Red & green

-candied cherries -diced 1 c Candied pineapple

-diced Grease a 8×8″ pan with butter for the finished fudge.
Lightly oil a large, heavy-bottomed saucepan.
In it, combine the
sugar, corn syrup and cream.
Cook over low heat, stirring until the
sugar is dissolved.
Increase the heat to moderate and heat to
boiling, stirring occasionally.
Cook, without stirring, until the
mixture reaches the soft ball stage, 240F.
Remove from the heat.
Beat immediately until it begins to lose its gloss and starts to
get stiff.
Add the vanilla.
Slowly stir in the nuts and fruit.
Pack
into the prepared pan and chill.
Cut into small squares when cool.
This delicious fudge will keep soft for weeks if stored in an
air-tight container in a cool place.

1 c Sun dried apricots

1/2 c Pecans

3/4 c Unsweetened coconut flakes

1/4 c Pre-cooked AM Bits-O-Barley

2 tb Lemon juice

2 tb Raw honey

Chopped nuts for rolling Put apricots, pecans, coconut and
precooked Bits-O-Barley through blender.
Remove from blender
container and pour into a mixing bowl.
Add lemon juice and honey.
Shape into balls and roll in extra chopped nuts.
Refrigerate.
Source: Arrowhead Mills “Bits-O-Barley” tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
Electronic format courtesy of:
Karen Mintzias

4 tb Unflavoured gelatine

3/4 c Unsweetened grapefruit juice

2 c Unsweetened orange juice

– boiling 1 ts Orange extract

2 tb Sugar

1/4 c Walnuts, chopped (optional)

Soften gelatine in grapefruit juice.
Add orange juice, orange
extract and sugar.
Stir until dissolved.
Pour into 8″ square pan.
Chill until partially set.
Sprinkle with walnuts if you wish.
Tield: 16 pieces, 2 inch x 2 inch

1 serving without nuts contains 24 Calories – 1/2 fruit and
vegetable

choice.
1 serving with nuts contains 33 Calories – 1/2 fruit and
vegetable choice 1/2 fats and oils choice.
From Enjoy B.C.
Fruit
the Diabetic way (1982) (*) From The Kitchen of Gwynne and Jim
Bodle (*)

1 pk Semi sweet chocolate chips

-(350gr) 1 cn Sweetened condensed milk

1 1/4 c Icing sugar

1 pn Salt

1 ts Vanilla

1/2 c Chopped nuts

In heavy saucepan, over low heat, melt chocolate chips with
condensed milk; stir in remaining ingredients.
Spread evenly in
waxed paper lined 8 inch square pan.
Chill 2-3 hours or until firm.
Turn fudge onto cutting board, peel of paper, cut into squares.
Store loosely coved at room temperature.
Makes about 3/4 of a
pound.
May be wrapped and frozen for up to six weeks.
Thaw at room
temperature before serving.
Origin: Canadian Living magazine, Eagle
Brand milk ad, Dec/88.
Shared by: Sharon Stevens.

2 c Firmly packed brown sugar

1 c Sugar

1 c Non-dairy liquid cream

Substitute 1/2 c Butter or margarine

2 c Marshmallow creme

1 1/2 c Semisweet chocolate-

Finely chopped 1 1/2 c Butterscotch coating

Finely chopped 2 c Chopped nuts

1 t Vanilla

Unusual, delicious fudge, requiring a minimum of beating.
Combine brown sugar, sugar, cream substitute, and butter in a large
saucepan.
Cook to 234 degrees F..
Remove from heat, let bubbles
subside.
Add marshmallow cream, semisweet chocolate and
butterscotch coating.
Stir until well blended.
Stir in nuts and
vanilla.
Pat into a buttered 9-inch square pan.
Cut into squares
when cool.
Makes about 64 pieces.

12 Graham crackers, broken into

- quarters 1 c Butter

1/2 c Sugar

1/3 c Ground nuts

Line a 15x10x1-inch baking pan with graham crackers.
In a
saucepan, bring butter and sugar to a boil; boil for two minutes.
Remove from heat; stir in nuts.
Spoon over graham crackers.
Bake at
325?F for 10 minutes.
Immediately remove from pan onto foil.
Cool.
Break apart.

1/2 c Corn syrup

1/2 c Brown sugar

1/2 c Peanut butter

2 c Rice krispies

mix corn syrup, brown sugar and peanut butter.
cook on stove on
low heat until mixture bubbles, add the rice krispies and mix well.
put in greased 8×8 pan and press down,when cooled icen with
chocolate icing.

Karen Mintzias 1 c Roasted pistachios & almonds

2 c Sugar

1 c Corn syrup

1 c Honey

1/2 ts Cream of tartar

3 Egg whites

1/4 ts Salt

1 ts Vanilla

1/4 c Oil for pan

Cornstarch (or see note) Note: Sweet rice flour or thin rice
wafers may be used instead of cornstarch to line pan.
Roast nuts on
shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep
sauce pot.
Stir gently over medium heat until sugar dissolves and
bring to a boil.
After it comes to a boil, cover pot for 5 minutes,
then wash down sides of pot with a clean brush to remove sugar
crystals.
Continue cooking on medium-high heat to 272 degrees F on
a jelly thermometer.
Remove from heat.
In a separate pot heat honey
to boil.
Whip egg whites and salt until stiff and dry using a heavy
electric mixer and large bowl.
Add a small amount of honey at first
in a thin stream, very slowly.
Beat in vanilla and continue adding
remaining honey and then syrup.
Beat until batch thickens and the
beater slows down.
Add nuts and blend in.
Oil a long shallow pan.
Sift a thick layer of cornstarch or sweet rice flour over it or lay
rice wafers over bottom.
Pour out the nougat.
Dust top with more
rice flour or thin rice wafers and let stand overnight to set.
Cut
into rectangular pieces about 3/4″ by 1″ and wrap individually in
heavy waxed paper.
From: “The Complete Greek Cook Book” by Theresa
Karas Yianilos.
Avenel Books, New York.
Typed for you by Karen
Mintzias

2/3 c Evaporated Milk

1 2/3 c Sugar

1/2 ts Salt

1 1/2 c Miniature Marshmallows

1 1/2 c Semi-sweet Chocolate Chips

1 ts Vanilla

1/2 c Nuts

Read all of the instructions before starting.
Wise advice would be to have the ingredients in the 3rd paragraph ready to go, and also the pan already buttered.
Do all of this BEFORE you begin to cook.
Combine Milk, Sugar, and Salt in saucepan over medium heat Bring to a boil and cook 4-5 minutes, stirring constantly (start timing when the mixture starts to “bubble” around the corners of the pan).
Remove from heat.
Add Marshmallows, Chocolate Chips, Nuts and Vanilla.
Stir vigorously for 1 minute (or until Marshmallows are completely melted and blended).
Pour into a buttered 8″ square pan.
Cool until it doesn’t fall out or slosh around in pan.
Eat! For the totally inept in the kitchen (or kids): Don’t leave out ingredients…So what if you can’t find the vanilla.
If you leave it out, the fudge will taste about the same, but it will be hard enough to use as asphalt patch.
You’ll ruin the pan using a chisel to get the fudge out…Don’t overcook!…Mix well! You should end up with a uniform texture about the same appearance as Hershey’s Syrup…
It has to cool before it turns solid…Buttering the pan means putting just a little butter or margarine on a clean piece of paper toweling and rubbing the bottom of the pan with it.
Pretend your waxing the car.
formatted for MM by kathi merritt (PJXX83A)