Fudge

Grace's file includes two fudge recipes. The first one, Carnation Fudge, is in her handwriting (possibly from the can label). The second one is from a friend, but we can't identify the handwriting. Except for the coconut, the recipes are pretty much the same.

Carnation Fudge

Put in a sauce pan over low heat:

• 2/3 cup Carnation Evaporated Milk
• 1 2/3 cup sugar
• ½ teaspoon salt

Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat and add:

• 16 sliced marshmallows
• 1½ cup semi-sweet bits
• 1 teaspoon vanilla
• ½ cup chopped nuts

Stir 1 to 2 minutes, spread in buttered square pan, cool, and cut.

[Coconut] Fudge

• 2/3 cup (1 small can) evaporated milk
• 1 2/3 cup sugar
• ½ teaspoon salt
• 1 ½ cup miniature marshmallows
• 1 ½ cup chocolate chips
• 1 teaspoon vanilla
• ½ cup chopped nuts (optional)
• ½ cup shredded coconut (optional)

Mix first 3 ingredients in a saucepan over low heat. Heat to boiling; cook 5 minutes, stirring constantly. Remove from heat, add remaining ingredients, stir until melted. Pour into buttered (or lined with waxed paper) 9-inch square pan. Cool and cut.

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Source: Grace's recipe file

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