"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for No Fail Fudge, by Jimmy Scott, is from What's Cooking in the Acre? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 (6oz.) pkgs semi-sweet chocolate chips 1 can condensed milk dash salt 1-1/2 tsp. vanilla 1/2 c. chopped pecans
In heavy saucepan over LOW heat, melt chips with condensed milk. Remove from heat and stir in remaining ingredients. Spread evenly into wax paper lined 8" square pan. Chill for 2 to 3 hours until firm. Turn fudge onto cutting board; peel off wax paper and cut into small pieces. Store in loosely covered container at room temperature.
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