| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candies |
20 |
Servings |
INGREDIENTS
| 1 |
pk |
(8oz)semi-sweet chocolate |
| 1/2 |
c |
Marshmellow topping |
| 1/2 |
c |
Chopped walnuts |
| 1/4 |
c |
Butter or margerine, soften |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Sugar |
| 2/3 |
c |
Evaporated milk |
INSTRUCTIONS
1. Place chopped chocolate in a bowl with marshmellow
topping, walnuts, butter and vanilla; set aside. 2.
Combine sugar and evaporated milk in a 2-quart
saucepan; cook and stir over medium heat until mixture
comes to a full rolling boil for 5 minutes, stirring
constantly. 3. Carefull pour boiling sugar-milk
mixture over chocolate mixture and stir until
chocolate is melted. Pour into a buttered 8-inch
square pan. Chill until firm; about one hour. Cut into
squares. Makes 1 1/2 lbs. 3 doz pieces Mocha Almond
Fudge: Prepare Dorchester Fudge as directed; using
chopped, toasted almonds for the walnuts and adding 2
teaspoons instant coffee powder to the sugar-milk
mixture. Source: newsletter 2-85 and some magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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