2 tbsp butter or margarine
2/3 cup evaporated milk, undiluted
1 1/2 cup sugar
1/4 tsp salt
2 cup miniature marshmallows
1 1/2 cup semi-sweet chocolate morsels
1 tsp vanilla extract
1/2 cup chopped pecans or walnuts
A Recipe for
Easy Milk Fudge
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
This Recipe for Easy Milk Fudge is one of thousands in the Recipes-to-go Christmas Cookbook.
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
If you enjoy this Easy Milk Fudge Recipe - you should enjoy the recipe collections you can find on the websites below:
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Herb Tip |
This is a recipe for Easy Milk Fudge from the recipe cookbook of Recipes-to-go (Christmas)
Herb Tip |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Herb Tip |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Butter 8-inch square pan. In medium saucepan, combine butter,
evaporated milk, sugar and salt. Bring to a boil over medium heat,
stirring constantly. Boil 4 to 5 minutes, stirring constantly;
remove from heat. Stir in marshmallows, morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt completely.
Pour into pan. Cool and cut into squares. Hint: For thicker fudge,
use a 7X5-inch loaf pan.
Serves: 10
Easy Milk Fudge Recipe brought to you by Recipes To-Go