"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Million Dollar Fudge, by Ruth Anderson, is from The Springer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups sugar 1 can evaporated milk 1/4 lb butter 4 sm hershey bars 1 pt marshmellow cream 2 (6oz) pkg choc. chips or 2 cups
Boil the first 3 ingred. to a soft ball stage in a heavy sauce pan. When ready, pour over cut up hershey bars, chips and creme. Beat quickly until all are melted and well mixed.May add walnuts if desired. Pour quickly into a lightly buttered 9x13 pan. Let stand for 24 hrs. Refrigerate.
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