INGREDIENTS

INSTRUCTIONS

Line a 9-inch square pan with foil, letting foil extend above pan on 2
sides. Stir milk and butter in medium-size saucepan over low heat
until butter melts. Measure 1/3 cup into a small bowl, add vanilla
chips and stir until melted. Stir in cherries. Add chocolate chips to
mixture in saucepan; stir until melted, returning to heat if
necessary. Using half the vanilla mixture, drop small teaspoonfuls
into prepared pan, leaving spaces between each. Sprinkle with half  the
coconut. Spread chocolate mixture evenly on top, then spoon on
remaining vanilla mixture. Sprinkle with remaining coconut.
Refrigerate at least 8 hours until firm enough to cut. Lift foil by
ends to cutting board. Cut fudge in 1-inch squares. Store airtight
with waxed paper between layers.  BUTTERSCOTCH CRUNCH VARIATION Proceed
through Steps 1 and 2,  substituting 2/3 cup butterscotch chips for the
vanilla chips and 1  cup thin chow-mein noodles for the dried cherries.
Continue through  Step 3, substituting butterscotch mixture for vanilla
mixture.  Sprinkle with 1/4 cup coarsely chopped salted mixed nuts (in
place of  the coconut). Spread with chocolate mixture; sprinkle with
another  1/4 cup coarsely chopped salted mixed nuts. Proceed through
Step 4  Posted to recipelu-digest Volume 01 Number 357 by "Marie Smith"
<craftee@sprynet.com> on Dec 11, 1997

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3173
Calories From Fat: 1643
Total Fat: 200g
Cholesterol: 113mg
Sodium: 1466.7mg
Potassium: 2088.9mg
Carbohydrates: 366.6g
Fiber: 40.2g
Sugar: 64g
Protein: 55.8g