Rocky Road Fudge – Gisele (real good)

This may be a duplicate. 

2 6oz pkg ch. chips

1/2 lb butter

4 c sugar

1 1/2 c canned milk

1 1/2 T vanilla

20 large marshmellows

2 c chipped nuts

10-15 large marshmellow quartered

Place cut marshmellows on tray & freeze

large bowl cut butter into ch chips set aside

Bring to boil sugar & milk & marshmellow

Boil for 5 minutes stirring – Pour over ch chips &  butter, stir until it starts to set.  Add nuts & vanilla & freezer marshmellow. 

Pour into buttered 8×12x2 pan place in frig to set

 

(I put butter & chips in large silver bread pan)

Boil a little longer

Fudge Vera Zaugg

2 1/2 c sugar
1/4 c butter
1 c marshmellow cream (5 oz)
3/4 c canned milk

 Boil med heat 5 min

6 oz pkg chocolate chips

1 c nuts

Beat

set in pan

Marshmellow

1 envelope gelatin

1/3 c water

soften for 5 min then place in double boiler to dissolve.  add

1/2 c sugar dissolve slowly

remove from stove

Place in bowl 2/3 c Karo Syrup – slowly add to above.  Beat for 15 minutes

Make molds in flour & spoon mixture into molds.  let set 1/2 hour & dip

(note:  pretty sure Grandma means you should dip the outcome in melted chocolate or something like that)

Fudge

4 c sugar

1/4 lb butter

1 c sego milk

           Boil 5 min

Pour over

2 pkg Hershy bars (8 oz)

2 pkg chocolate chips

1 pt marshmellow topping

1/2 lb nuts (2 cups)

Boil Beat until bars are dissolved.  (If too thick add little milk

Fudge – Verla L.

boil soft ball 1/8 lb butter (1/4 cube)

4 c sugar

1 pt sour cream

pour over 1 pt marshmellow cream 1 big pkg chocolate chips & rest of cube of butter – nuts

put in pan until chilled & then cut.

Fudge

6 oz  (3/4 c) sego milk

2 c sugar

10 regular marshmellows

bring to boil then low heat for 7 minutes

stirring constantly

stir in 3/4 cube butter

1 pkg chocolate chips

flavoring and nuts

beat until glossy

pour in pan and chill

Two Tone Fudge

2 c brown sugar

1 c evaporated milk

1 c granulated sugar

1/2 c butter

Boil 10 minutes stirring occasionally. 

Add

1 jar marshmallow cream

1 t vanilla

stir until smooth. 

Take 2 cups hot mixture add 6 ox pkg Butterscotch flavored Morsels and 1/2 cup coarsely chopped nuts.  Stir until smooth.  To remaining hot mixture add 6 ox (1 cup) semi-sweet chocoalte Morsels and 1/2 nuts mix.  Pour evenly over Butterscotch mixture.  Chill.

Fudge Rocky Road

This is a handwritten card.  There’s a word in the upper right hand corner which I believe to be Gisele -  so here’s to Aunt Gisele! 

2 6 oz pkg choc chips

1/2 lb butter

4 c sugar

1 1/2 c canned milk

1 1/2 T vanilla

20 marshmallows

2 c chopped nuts

10-15 marsmallows quartered

Place cut marshmellows on a tray & freeze

In large bowl cut butter into ch. chips set aside.  Bring to boil sugar evap milk & 20 marshmallows.  Boil 5 minutes stirring constantly.  Pour over ch chips & butter.  Stir until mixture starts to thicken.  Add nuts & vanilla & frozen marshmallows.  Pour into buttered 8×12x2″ pan.  Place in frig to set.

Fudge

This is obviously an older version of the fudge recipe.  It has some handwritten notes on it, is stained and the card itself is yellowed. 

4 c sugar

1 can sego milk?

Pour over

2 pkg 19 cent Hershey bars (8 12 oz)

2 pkg chocolate chips (6 oz)

1 pt marshmellow topping

1/2 lb nuts (2 cups)

Beat until bars and chips are dissolved

NOTE – 210 degrees 8 min, too thick added little milk

Peach Melba

This recipe is on a card with 3 other recipes and part of a rhubarb pie recipe.  No idea where the rest of the pie recipe is. 

1/2 c raspberries

1/2 t sugar replacement

1/2 c dietetic vanilla ice cream

1/2 peach

Slightly mash raspberries and sugar replacement

Let stand 5 minutes.  Place ice cream in dish top with peach slices and raspberries.