We made fudge this afternoon for our neighbors and the kids' preschool teachers. This is my aunt Rose Mary's recipe. The recipe calls for Milnot. The first time made it, I had to call my mom from the grocery store to see what Milnot was. Who knew it was a brand of evaporated milk? I sure didn't. They didn't have that brand, but it turned out well. This really is a super easy recipe. I would even say that it is a tried and true, not grainy fudge. You don't even have to use a candy thermometer. My aunt even has on the recipe card, "For a delightful change, use butterscotch chips." Here is the recipe if you want to try it. It would be great for a cookie exchange because you can easily double the recipe.
3 c. sugar
1 c. Milnot (evaporated milk
)3/4 stick margarine *I use butter*
1 7oz. jar of marshmallow cream
12 oz package of chocolate chips
1 c. chopped nuts (pecans)
I give you this wonderful recipe, but only if you promise to pronounce the word "pecan....like this: pea-can...Pinky swear...okay! Mix sugar, evaporated milk, and margarine in a huge pot. Boil for five minutes, stirring continuously. Remove from heat, stir in marshmallow cream and chocolate chips. Stir until smooth. Stir in PEA-CANS...(Did you say pecans or pea-cans? Pour into a buttered 9x9 pan. Makes 2.5 pounds.
Note: do not try to make this when there is 90% humidity....it takes forever to set. This note was on my card from when we made these in in TX last winter.