Fabulous Fudge Via Clementine Paddleford
Many of the recipes were published in the cookbook "Clementine Paddleford's Cook Young Cookbook", published in 1966, and no doubt long out of print.
4 1/2 csugar
1 can(s)evaporated (not sweetened) milk (12-14.5 oz)
1/4 lbbutter (1 cube)
6bars sweet chocolate (2 oz each)
12 ozsemi-sweet chocolate chips
2 cchopped pecans
1 jar(s)marshmallow creme (7 oz)
1 tspvanilla extract
How to Make Fabulous Fudge Via Clementine Paddleford
- In saucepan, combine milk, sugar, salt and butter. Bring to a boil. Cook 5 minutes, stirring constantly.
- Add remaining ingredients. Stir until chocolate is melted and ingredients are well blended.
- Pour into two buttered 9-inch by 9-inch by 2-inch pans (or equivalent). Chill until firm.