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Carnation Famous Fudge Recipe

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This recipe for Carnation Famous Fudge, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


2 T. butter or margarine
2/3 c. undiluted Carnation evaporated milk
1-1/2 c. granulated sugar
1/4 tsp. salt
2 c. (4 oz.) miniature marshmallows
1-1/2 c. Nestle Toll House Semi-Sweet Chocolate morsels
1 tsp. vanilla extract
1/2 c. chopped pecans or walnuts

Butter an 8" square baking pan; set aside.
In medium saucepan, combine butter, evaporated milk, sugar and salt; bring to a boil over medium heat; stirring constantly; boil 4-5 minutes, stirring constantly.
Remove from heat; stir in marshmallows, chocolate morsels, vanilla and nuts; stir vigorously for 1 minute or until marshmallows melt and blend.
Pour into butter 8" baking pan.
Cool and cut into squares.

1. Fancy Fudge: substitute 1/4 c. toasted chopped almonds and 1/2 c. finely chopped candied mixed fruits for the pecans or walnuts.
2. Fudge Rolls: spread about 1 c. chopped nuts on waxed paper. Pour warm fudge mixture over nuts. As fudge cools, form into roll; slice.
3. Peppermint Fudge: sprinkle 1/4 c. coarsely broken peppermint candy over top of warm fudge in pan; cool; cut into squares.
4. Upside Down Coconut Fudge: spread 1 c. flaked, toasted coconut on bottom buttered 8" square baking pan. Pour warm fudge over coconut; cool; cut into squares.

Number Of Servings:
Number Of Servings:
2 pounds




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