Post by NancyRogers on Dec 18, 2003 8:34:14 GMT -6
in response to Jenny in Panama City regarding the firmness of the Fudge, I have used a very similar recipe for many years and never have a problem- I use 2 sticks of butter, 1 large can of milnot (no substitutions) 2 small packages (16 ounce total) chips and 1 tsp. vanilla. Cook sugar and milnot till boiling, then cook and stir for 8 minutes. Pour this mixture over the chips, butter, vanilla and nuts and a pinch of salt and stir till blended and melted. Pour into a cake pan (9 inch) lined with foil and let sit 24 hours at room temp. Then lift out, slice into 6 bars and wrap in foil. When ready to serve slice very thin. Store in refrigerator or may be
frozen.
Adrienne
frozen.
Adrienne