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FUDGE

Source of Recipe

COOKING TEACHER AT DOMINICAN HIGH SCHOOL


List of Ingredients

4 1/2 C. SUGAR (NOT SUPERFINE) (USE GLASS MEASURING CUP)
1 CAN (13 OZ.) PET MILK
1 C. MARGARINE (2 STICKS) (IMPERIAL 70% VEG. OIL)
1 TBSP. VANILLA
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3 C. SEMI-SWEET CHOCOLATE CHIPS
1 BAG (10 1/2 OZ.) MINI MARSHMALLOWS
1 C. CHOPPED NUTS

PUT IN BOWL AND SET ASIDE.
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IN SAUCEPAN: SUGAR, MILK, MARGARINE, COOK THE MIXTURE OVER MEDIUM HIGH HEAT. BRING TO A ROLLING BOIL. BOIL FOR 6 MINUTES STIRRING CONSTANTLY TO KEEP FROM STICKING. REMOVE FROM HEAT. ADD VANILLA. POUR IN DRY INGREDIENTS. STIR TOGETHER UNTIL DRY INGREDIENTS HAVE MELTED AND ARE WELL BLENDED.

AT ONCE: POUR INTO 2 8X8 INCH PANS OR 1 9X13 INCH PAN (MAKES
THICKER). LET STAND AT ROOM TEMPERATURE UNTIL COOL. COVER
AND PLACE IN REFRIGERATOR FOR 12 HOURS SO PIECES WILL CUT
WITHOUT BREAKING. MAKES 5 POUNDS.



Recipe