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from Mom

Ingredients:

2/3 cup undiluted Carnation Evaporated milk

1  2/3 cup sugar

1/2 tsp. Salt

1/2 cup chopped nuts

1  1/2 cup diced marshmallows

1  1/2 cup semi-sweet choc. Bits

1 tsp. Vanilla

Combine Carnation with sugar and salt in saucepan. Heat to boiling, then cook 5 min. Stirring constantly. Remove from heat. Add nuts, marshmallows, choc. Bits and vanilla. Beat vigorously 1-2 min. Or until marshmallows are melted. Pour into buttered 8 or 9 inch square pan. Top with chopped or whole nuts, if desired. Makes about 2 pounds.

from Mom

4 cups brown sugar

2 tbsp. Flour

2 tsp baking powder

1 cup top milk or thin cream

4 tbsp. Butter

few grains salt

1/2 to 1 tsp. Vanilla (to taste)

nuts if desired

Mix all ingredients together. Cook, stirring constantly until mixture forms a soft ball when tested in water. Add the vanilla (1/2 to 1 tsp. Per taste) and beat adding nuts if desired.

It is noted that using a mixer takes a lot of the work out of it.

Recipe from Barbara’s sister Betty Anne.

2  1/2 cups of sugar

1/2 cup boiling water

1/2 cup hot syrup (Lily White)

2 egg whites

Boil until the hard ball stage.  Pour over 2 stiffly beaten egg whites. Beat well, until white, and pour onto a buttered plate, or drop by spoonfuls.

This makes 5 pounds, about 25 servings. Should use a 9-inch by 13-inch pan and comes from Elizabeth Bey. See is a candy maker in the States.

Ingredients:

4  1/2 cups of sugar

3 packages semi-sweet chocolate chips

1/2 pound margarine (melted)

1 tsp. vanilla

1 can regular evaporated milk

7 ounces marshmallow cream

2 cups nuts (optional)

Mix the sugar with the evaporated milk. Boil for 7 to 8 minutes, stirring often. In a large bowl add the chocolate chips, marshmallow, and melted margarine. Cream together.  Pour the hot mix over the chip mixture. After the chocolate has melted, add the nuts (optional) and the vanilla. Cut into squares before it is firm and chill in the fridge.

from Barbara’s mother, Margaret Johnston.

Mix and bring the following to temperature 248 F

1 cup evaporated milk

2 Tbsp. butter

In a separate bowl, cream the following ingredients together:

2 pounds icing sugar

1/2 pound butter

1 Tbsp. vanilla

1/2 cup less 2 Tbsp. evaporated milk heated to boiling.

If you want chocolate fudge use 1/2 cup milk and 9 Tbsp. cocoa at this point instead of the evaporated milk.  Pour the brown sugar mixture into the icing sugar mixture and mix thoroughly. Pour into a large (Jelly Roll type) pan. Nuts, cherries and coconut can be added if desired.