"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 Fudge, by Allie Gillespie, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 (6oz) pkgs Chocolate chips 1/2 lb. butter 3 tsp. vanilla 4 1/2 c. sugar 1 large can evaporated milk
Put chips, butter and vanilla in a large bowl. In a sauce pan put sugar and milk. Bring to a rolling boil, exactly 6 minutes from start of rolling boil. Remove from heat and pour over ingredients in bowl. Stir until chips and butter are melted and mixture begins to thicken. Pour into lightly greased pan. Let stand 5 to 6 hours. Then cut into squares.
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