"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 Mom's Marshmallow Fudge, by Janice Parrish, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick butter 1 large can evaporated milk 4 cups sugars 2 6oz pkgs semi sweet chocolate chips 1 pint jar marshmallow fluff nuts optional
Cook butter, milk and sugar five minutes slowly until mixture forms a soft ball when tested in cold water. Stir often to keep from burning. From from heat and fold in chips and fluff, nuts if you are using them. Pour into buttered pan. Cool and store in refrigerator.
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