1-2-3 FUDGE SAUCE
From Billie Reid
Combine over hot water or low heat:
1 large can Carnation
2 cups sugar
3 squares bitter chocolate
Cook 15-20 minutes, stirring just occasionally.
Remove from heat; add 1 t. vanilla.
Beat until smooth.
Serve hot or cold over ice cream, cake or pudding.
TEA CANDIES
From Billie Reid
2 t. Kool Aid
2 cups powdered sugar
1 T. cream
1 unbeaten egg white
1/4 t. lemon, almond or peppermint extract
Mix all together well, adding enough powdered sugar to make real stiff.
Mold or roll out flat any desired thickness and cut into pieces.
HOT FUDGE SAUCE
From Billie Reid
1 1/2 cup evaporated milk
2 cups sugar
4 squares unsweetened chocolate
1/4 cup butter
1 t. vanilla
1/2 t. salt
Heat milk and sugar to boiling point.
Boil 1 minute while stirring.
Add uncut chocolate, stir and heat until melted.
Remove from heat and beat with a beater until smooth - about 1 minute.
Add butter, vanilla and salt.
Cool.
Put in jar.
Warm up for ice cream topping.
MAGIC FUDGE
From Billie Reid
1 6-oz. pkg. chocolate bits
1/3 cup plus 1 T. Eagle Brand Sweetened condensed milk
pinch of salt
1/2 t. vanilla
3 T. chopped nuts
Heat chocolate in top of double boiler over rapidly boiling water, stirring a few times until just melted.
Remove from heat. Add Eagle Brand, salt, flavoring, nut meats, if used.
Stir only until smooth.
Turn into container lined with waxed paper and press into block one inch high.
Chill in refrigerator until firm, about 2 hours.
Turn out of container, remove waxed paper and cut into serving pieces.
Store in airtight container.
Makes about 1/2 pound.
FUDGE
From Billie Reid
1/4 cup butter
1/2 cup chocolate pie filling (whole package)
1/4 cup milk
1 3/4 cups sifted powdered sugar
1 t. vanilla
1/2 cup chopped nuts
Melt butter in a heavy pan. Add pie filling. Stir until well blended.
Add milk. Bring to a boil over high heat. Stir constantly. Boil one minute.
Remove from heat. Add sugar. Stir until smooth.
Add vanilla and nuts.
Pour into 8 x 8 square pan that is well buttered.
Chill.
Cut into squares.
Tip: Butterscotch or coconut pie filling may be used instead of chocolate.
FUDGE
(using Hershey's cocoa)
From Billie Reid
2/3 cup cocoa
3 cups sugar
1/8 t. salt
1 1/2 cups milk
4 1/2 T. butter
1 t. vanilla
Combine cocoa with sugar and salt.
Add milk; bring to a boil, stirring frequently.
Cook to 232 F., or until a small amount of mixture forms a soft ball when dropped in cold water.
Remove from heat; add butter.
Cool to lukewarm (110 F.).
Add vanilla, and beat until mixture thickens.
Pour into buttered pan.
Chill.
Cut in squares.
MARSHMALLOW CREAM FUDGE
From Billie Reid
1 jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1 1/2 cup sugar
1/4 t. salt
12 oz. chocolate bits
1 t. vanilla
1/2 cup nuts, chopped
Bring first five ingredients to full boil.
Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Stir in semi-sweet morsels till melted, then add vanilla and nuts.
Pour in greased 8" square pan.
Chill till firm.
Yield: 2 1/4 lbs.
