5 cups sugar
1 (13oz) can evaporated milk
1/4 lb butter
12 oz marshmallow cream
1 tsp salt
1 tsp vanilla
2 (12oz) bags chocolate chips
1 cup walnuts (optional)
~Combine first 5 ingredients in 4 quart saucepan. Stir over low heat until blended.
~Bring to boil over medium heat, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (over cook rather than under cook).
~Remove from heat, stir in vanilla, chocolate chips and walnuts. Stir until chocolate is melted. Pour into 2 butter 9×9 pans and cool.
~Yield 5 pounds
1 30z can chow mien noodles (2 cups)
1/2 cup peanuts
7 oz sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
~Combine noodles and peanuts in large mixing bowl
~In medium saucepan, combine remaining ingredients and cook over low heat, stirring constantly until all pieces are melted
~Pour chocolate mixture over noodle/peanut mixture, stir until thoroughly coated
~Drop by rounded teaspoonful onto a cookie sheet lined with wax paper.
~Cool at room temperature or chill in refrigerator until firm
3/4 cup butter
3 1/4 to 3 3/4 cups powdered sugar
1 cup peanut butter
1 Tbl milk
1/2 tsp vanilla
16 oz semi sweet chocolate
1 Tbl shortening
~Melt butter over low heat
~Combine butter and 2 cups powdered sugar, beat until smooth
~Add peanut butter, beat until smooth
~Stir in milk and vanilla
~Beat in enough of the remaining powdered sugar to make firm, crumbly looking mixture
~Roll into 1″ balls
~Chill 1 hour
~Melt chocolate, using dipping fork dip cookie 3/4 way in chocolate
~Place undipped portion up, onto wax or parchment paper
~Chill until firm, store in refrigerator
