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Historic recipe

Historic recipe

I present this historic recipe as a sort of long-distance welcome home offering for Turtle, who recently shuffled off to New Brunswick.

I have had this recipe, as you can tell from its appearance, for many years, nigh on half a century. It dates back to the days when all the girls studied Home Economics once a week, while the boys took Industrial Arts. Home Economics was never one of my strong subjects. On the contrary, it was the only subject I recall getting a D in. Some would testify that nothing has changed in the intervening years. This recipe for Carnation 5-minute Fudge was one of the handouts we received from the teacher. I’m not sure why I’ve held on to it all these years because, although I love chocolate, fudge is not my favorite form to enjoy it in. Perhaps it is because I faintly recall my Mom, who wasn’t much into baking, making it for me a few times. It is also very useful when you want to produce something quick but impressive to contribute to a bake sale! I never bother with the marshmallows if I don’t have them on hand. Here it is:

Carnation “Can’t Fail – 5 Minute Fudge”

2/3 cup (small can) evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
1 1/2 cups diced marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped nuts

Mix milk, sugar and salt together in saucepan over low heat. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat.

Add marshmallows, chocolate chips, vanilla and nuts. Stir 1 or 2 minutes until marshmallows melt. Pour into buttered 9-inch square pan. Allow to cool and then cut into squares. Enjoy!

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