FANTASY FUDGE

Debbie Dobyns

3 cups sugar

3/4 cup margarine

2/3 cup (5 1/3 oz. can) evaporated milk

1-12 oz. semi-sweet chocolate pieces

1-7 oz. jar marshmallow creme

1 cup nuts

1 tsp. vanilla

 

Combine sugar, margarine and milk in a heavy 2 1/2 qt. pan. Bring to full boil, stirring constantly. Boil for 5 mins. on medium heat. Stir in chocolate pieces. Beat until chocolate is melted. Add marshmallow creme, nuts, vanilla, and beat until blended. Pour into a lightly greased 13x9 inch pan. Cool at room temperature.  Cut into squares.  Makes 3 lbs.

 

OLD FASHIONED FUDGE

Patricia McGee

3 cups sugar                 1 1/2 cup evaporated milk

2/3 cup cocoa                1/2 cup margarine

1/4 tsp. salt                1 tsp. vanilla

 

Put the first 4 ingredients in a saucepan. Stir until well mixed. Boil until soft stage (240 degrees) is reached. Beat with wisk, then add margarine and vanilla. Pour into 13x9x2 pan. Refrigerate.

 

CHOCOLATE COCONUT CANDIES

Debbie Dobyns

3/4 cup mashed potatoes

1 lb. confectioner's sugar

4 cups flaked coconut

1 tsp. almond extract

Mix all ingredients together. Drop by heaping tsp. onto waxed paper. Roll into balls, chill 1/2 to 1 hour or until firm. If mixture is too soft to form balls, chill before shapping. Dip into chocolate mixture and chill.

 

Chocolate Mixture:

 

Mix one box Red dot semi-sweet chocolate and 1/4 slab of paraffin.

 

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