"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Eagle Brand Fudge, by Lois Kahler, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
15oz can Eagle Brand sweetened condensed milk 2-1/4 cups(14oz) semi-sweet chocolate 1/8 tsp salt 1 tsp. vanilla 1 c. chopped nuts
Put sweetened sondensed milk,chocolate, & salt in top of double boiler. Cook over rapidly boiling water, stirring frequently until thick. (about 10 minutes.) Remove from heat. Add vanilla & nuts. Pour into 8x8x2" pan which has been buttered or lined with waxed paper. Chill until firm (about 3 hours). Cut into squares.
This recipe was a favorite of my mother and Aunt Mame.
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