| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Fudge, Candy, Chocolate |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Sugar |
| 1 |
lg |
Can evaporated milk |
| 1 |
c |
Butter |
| 18 |
oz |
Chocolate chips |
| 3 |
tb |
Vanilla |
|
|
Dash salt |
INSTRUCTIONS
DIANE ABERNATHY MNFH58A
Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
constantly. Use large stainless steel pot; remove from heat. Add butter,
chocolate chips, vanilla, and dash of salt
Stit until mixed. Pour into buttered pan. Let stand 6 hours before
cutting. Will keep a long time in cookie tin or a sealed container in a
cool place.
* The original recipe calls for 1/2 lb butter, but I find that the butter
"pools" on top of the finished fudge. I only use 12 T of butter and my
fudge turns out fine!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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