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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

Carnation 1-2-3 Fudge Sauce Recipe

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This recipe for Carnation 1-2-3 Fudge Sauce is from Eating with the Chai's, 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:  
1 large can undiluted Carnation Evaporated Milk
2 cups sugar
3 squares (3 ounces) unsweetened chocolate
Directions:
Directions:
Simply combine Carnation, sugar and chocolate in saucepan over medium low heat. Allow to come to a boil, stirring occasionally. Then cook 5 minutes, stirring constantly. Remove from heat, add a teaspoon of vanilla and beat with beaters until smooth and thoroughly blended. Serve hot or cold.

Makes 3 cups sauce.
Personal Notes:
Personal Notes:
Recipe taken from Helen Lum-Kam's notes.

 

 

 

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