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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pauline's Fudge Coconut Nut Roll Recipe

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This recipe for Pauline's Fudge Coconut Nut Roll is from The Rodriguez-Stevenson Family Cookbook Project 2020, 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!


Category:
Category:

Ingredients:  
Ingredients:  
Nestle's semi-sweet chocolate chips 1 Large bag

Eagle Brand Sweetened Condensed Milk 1 Can

Walnuts Chopped 1 Cup

Miniature Marshmallows 1 Bag

Coconut 1 7oz Bag

Directions:
Directions:
Lay out 2 large pieces of foil and spread half the bag of coconut over each.

Melt chocolate chips in a double boiler over a low fame stirring constantly. Once melted add milk and nuts,
Remove from fire and add marshmallows.

Pour half the chocolate mixture over one piece of foil. Using the foil, roll the mixture into the shape of a log.
Repeat with the rest of the mixture to make a second log. Put in fridge for about an hour or until solid.

Unroll and cut into slices. Store in an air tight container.

Number Of Servings:
Number Of Servings:
About 8 slices per roll
Personal Notes:
Personal Notes:
Pauline is John's Great Grandmother.

 

 

 

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