"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Holiday Fudge Recipe

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This recipe for Holiday Fudge, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terresa Tew
Added: Thursday, September 28, 2006


1 c. granulated sugar
2/3 c. (5 fl. Ounces) evaporated milk
2 tbsp. butter
tsp. salt
2 c. miniature marshmallows
1 c. (9 ounces) semi-sweet chocolate morsels
c. chopped pecans or walnuts
1 tsp. vanilla extract

Line 8-inch square baking pan with foil. Combine
sugar, evaporated milk, butter and salt in medium,
heavy duty saucepan. Bring to a full rolling boil ober
medium heat, stirring constantly. Boil, stirring
constantly, for 4-5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are
melted. Pour into prepared baking pan; refrigerate for 2
hours or until firm. Lift form pan; remove foil. Cut into




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