"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

Fudge Phat Cow Recipe

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This recipe for Fudge Phat Cow, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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!

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
20 ounces Hershey's milk chocolate bars broken into pieces.
1 12 ounce package semi-sweet chocolate chips
1 cup 2 sticks salted butter, cut into pieces
4 cups sugar
1 12 ounce can evaporated milk
2 1/2 cups mini marshmallows
4 cups frozen mini marshmallows
2 teaspoons vanilla extract
2 cups walnuts or pecans chopped

Directions:
Directions:
Place four cups of mini marshmallows into the freezer until frozen.
In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes.
Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine. Don't worry if it looks separated, just keep stirring. As it starts to cool it will lose its shine. Stir in the vanilla. Add the frozen marshmallows and walnuts/pecans. Spread into a large buttered cookie sheet (for a full batch I used two 9x13 baking dishes).
Cool completely. You can speed this up by putting it in the refrigerator. Cut into pieces and serve. Store in an airtight plastic container.
Makes about 60-70 pieces.

 

 

 

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