3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped
Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when
tested in cold water. Stir frequently during cooking. When fudge is done,
remove from fire and set in a cool place. Do not disturb for 20 minutes or more.
Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the
fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in
cubes.
FUDGE MELTAWAYS
1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate
Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated
sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate
mixture. Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.
Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoons vanilla.
Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread
evenly over chilled filling. Chill again. Cut into small squares before completely
firm.
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate
Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated
sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate
mixture. Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.
Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoons vanilla.
Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread
evenly over chilled filling. Chill again. Cut into small squares before completely
firm.
CARAMEL SNAPPERS
1 1/2 cups of pecan halves
25 vanilla caramels
1 tablespoon of margarine or butter
1/2 cup of semi-sweet chocolate pieces
1 teaspoon of shortening
Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree
oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet
with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In
a heavy saucepan, combine caramels and margarine. Cook and stir over low
heat until melted and smooth. Remove from heat. Drop about 1 teaspoons
melted caramel mixture onto each group of pecans. Let caramel pieces stand
until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and
shortening over low heat, stirring constantly until melted and smooth. Remove
from heat, with a narrow spatula. Spread a small amount of melted chocolate
mixture over the top of each caramel piece. Let stand until firm. Remove from
baking sheet. Store tightly covered. Makes 30 pieces.
25 vanilla caramels
1 tablespoon of margarine or butter
1/2 cup of semi-sweet chocolate pieces
1 teaspoon of shortening
Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree
oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet
with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In
a heavy saucepan, combine caramels and margarine. Cook and stir over low
heat until melted and smooth. Remove from heat. Drop about 1 teaspoons
melted caramel mixture onto each group of pecans. Let caramel pieces stand
until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and
shortening over low heat, stirring constantly until melted and smooth. Remove
from heat, with a narrow spatula. Spread a small amount of melted chocolate
mixture over the top of each caramel piece. Let stand until firm. Remove from
baking sheet. Store tightly covered. Makes 30 pieces.
COCONUT JOYS
1/2 cup of butter or margarine
2 cups of powdered sugar
3 cups of shredded coconut
2 squares (1 oz. each) of unsweetened chocolate
In top of double boiler melt margarine. Remove from heat. Add sugar and
coconut; mix well. Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie
sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of
coconut balls with melted chocolate and chill until firm.
2 cups of powdered sugar
3 cups of shredded coconut
2 squares (1 oz. each) of unsweetened chocolate
In top of double boiler melt margarine. Remove from heat. Add sugar and
coconut; mix well. Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie
sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of
coconut balls with melted chocolate and chill until firm.
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