359. Fiesta Hot Chocolate
1/2 c Cocoa
1/4 c Dark Brown Sugar; Packed
3 ea Cloves; whole
2 tb Powdered Sugar
Whipped Cream
1 tb Flour; Unbleached
4 c Milk
1 ea Cinnamon Stick;Broken In 1/2
1 1/2 ts Vanilla
4 ea Cinnamon Sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.



360. Hot Chocolate
1 oz (generous) good sweet chocolate; broken to pieces
Small quantity of milk; or water
2 tb To 3 tbsp water or milk; boiling
1 c Milk or water; boiling
Put the chocolate broken up into pieces with a small quantity of water or hot milk in a casserole on a gentle heat. Cover the pan, let the chocolate soften, remove from the fire and whip into a smooth paste with a whip or wooden spoon; add first of all two or three tablespoons of boiling liquid (water or milk) to dilute the paste, then the rest of the liquid, still boiling, continuing to stir all the time. To retain the full aroma of the chocolate (the same applies to cocoa) it must never be allowed to boil.



361. Hot Chocolate Eggnog
1 Egg;
3/4 c Milk;
1/2 c Water;
3 tb Unsweetened cocoa powder;
1/2 ts Ground nutmeg;
In container of electric blender of food processor, combine egg, milk, water, cocoa and nutmeg, blend until well mixed. Transfer mixture to top of a double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil. Serve immediately.



362. Hot Cocoa For A Crowd
1 1/2 c Sugar
1 1/4 c Cocoa
1/2 ts Salt
3/4 c Hot water
4 qt Milk
1 tb Vanilla extract
In 6-quart saucepan, combine sugar, cocoa and salt; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings.



363. Hot Peppermint Patty
1 oz Peppermint syrup;
6 oz Chocolate;
Whipped cream to taste;
Mix syrup into warm chocolate and garnish with whipped cream.



364. Instant Hot Chocolate Mix
22 oz Non-dairy creamer powder
32 oz Nonfat dry milk powder
1 1/2 lb Dry chocolate mix
1/4 c Powdered sugar (opt)
Mix all ingredients thoroughly. Store in tightly covered container. To serve: Fill a cup about 1/2 full of mix. Add hot water. OR add cold water and microwave on HIGH for 2 minutes.



365. Mint Chocolate Chip Milk Shake
3 c Cold skim milk
1 pk (4-serving size) JELL-O Pistachio Flavor Sugar-Free Instant Pudding and Pie filling
1 1/2 c Vanilla ice milk *
1/4 ts Peppermint extract
1/2 oz (square) BAKER'S Semi-Sweet Chocolate, grated
* For diabetics, be sure to use a Sugar Free frozen dairy dessert in place of the ice milk.
Pour milk into blender container. Add pudding mix, ice milk and extract; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Sprinkle individual servings with grated chocolate. Makes 5 cups or 5 servings.



366. White Hot Chocolate
3 1/2 c Milk
2 tb Sugar
3 1/2 oz White chocolate; finely chopped
1 oz Milk chocolate; finely chopped
Creme de cacao; optional
Heat milk and sugar to just below a boil. Remove from heat and add chocolate. Let stand 2 minutes. Transfer to a blender and whip until frothy. Add creme de cacao if desired. Serve hot.
Be sure to use a top-quality white chocolate instead of a "coating chocolate."



367. World's Best Hot Chocolate
2 oz Semisweet chocolate; chopped
1 1/2 tb Sweet butter
1/4 c Whole milk
1 c Heavy cream
In a small saucepan, mix everything together. Heat over medium heat, gently. When it reaches a boil, stir with a wooden spoon until the chocolate is completely melted. This may take a while as small specks remain till the very end. When chocolate is practically dissolved (that is if only tiny specks remain undissolved), turn down flame and simmer to reduce to very dense, dark brown hot chocolate.




Filling



368. Chocolate Bar Filling
1/2 c Sugar
5 tb Cornstarch
3 tb Brown sugar
1/4 ts Salt
3 c Milk
3 Egg yolks,beaten
1 ts Vanilla
8 oz Chocolatebar
Combine all but vanilla and chocolate bar in a saucepan. Stir constantly until mixture boils; boil and stir 1 minute. Remove from heat; add vanilla and chocolate bar, broken into pieces. Stir until chocolate is completly melted. Pour into bowl and press plastic wrap directly on surface; cool. Yields about 4 cups filling.



369. Chocolate Cream Filling
3 oz Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 tb Cake Flour
1/2 ts Salt
2 Egg yolks; slightly beaten
1 tb Butter
1 ts Vanilla
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla. and cool. Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.

370. Chocolate Filling
2 tb Cornstarch
1/2 c Sugar
1/2 c Water
1 tb Butter or margarine
2 oz Semisweet chocolate square
Combine cornstarch, sugar, and water in a small saucepan, stirring well; cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and chocolate, stirring until melted. Let cool. Yield: 1 cup.



371. Chocolate Pie Filling
1 6 oz. pkg chocolate chips
1 Egg
2 Egg yolks; beaten
2 Egg whites
1 pt Whipping cream; whipped
1 ts Vanilla
1 Baked pie shell; 8 or 9 inches
Melt 1 package chocolate chips with 1 beaten egg. Remove from the heat and add eggs yolks. Beat two egg whites in another bowl and add to the whipped cream and vanilla; fold this into first mixture. Fill Pie shell. Chill.
Serves 6



372. Coconut Cream Filling
1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 1/2 c Skim milk
2 Egg yolks
1/2 c Shredded coconut
1/4 c Light cream cheese
3/4 ts Vanilla extract
1/4 ts Coconut flavoring
Combine sugar, cornstarch and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly. Remove from heat and stir in coconut, cream cheese, vanilla extract and coconut flavoring. Cool completely.



373. Cream Cheese Filling
8 oz Cream cheese; softened
1/2 c Sugar
1/8 ts Salt
1 Egg
6 oz Semisweet chocolate chips
Beat cream cheese, sugar, salt and egg in small bowl on medium speed about 1 minute, scraping bowl constantly, until smooth and creamy. Stir in chocolate chip.



Fondue



374. Chocolate Cinnamon Fondue
1/4 c Margarine
8 oz Bittersweet chocolate
1/4 c Flour
2 c Light corn syrup
1/4 c Kahlua
1/2 ts Cinnamon
Melt margarine and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Remove from heat, blend in cinnamon. Pour into fondue dish; keep warm.
Suggested dippers: bananas, strawberries, oranges, lowfat pound cake. Makes 3 cups.



375. Chocolate Dessert Fondue
1 ts Butter or margarine
1 c Miniature marshmallows
1/3 c Whipping cream
6 oz Chocolate candy with almonds
2 tb Milk
Break candy into pieces. Rub crock wall with butter. Place candy, marshmallows and milk in crock pot. Cover and heat, stirring every 15 minutes, until melted and smooth. Gradually add whipping cream. Cover and continue heating 30 minutes, Serve with bite-sized pieces of pound cake, marshmallows or fruit.



376. Chocolate Fondue
2/3 c Dry unsweetened cocoa
1/4 ts Cinnamon
1 c Skim milk
1/2 ts Vanilla or almond extract
1/2 c Granulated white sugar twin
In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin. Pour into a small enamelled fondue pot or heat-proof ceramic bowl. Makes 8 servings of 1/4 cup each.



377. Low Fat Chocolate Fondue
2 ts Cornstarch
1 c Water
1/4 c Unsweetened cocoa
1/4 c Granulated sugar
1 ts Vanilla extract
Few grains salt
Cut up fresh bananas
Fresh strawberries
Mix cornstarch and water in a small saucepan. When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute. Pour into fondue pot to keep warm.




Frosting



378. Black Chocolate Cake Frosting
1 Egg white
1 c Sugar
1/4 c Brown sugar
1/4 ts Cream of tartar
1/3 c Water
Salt; pinch
1 ts Vanilla
Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake.

379. Chocolate Butter Cream Frosting
1/2 c Ghirardelli Cocoa
1/3 c Water; boiling
3 c Powdered sugar
2 Egg yolks
1 ts Vanilla
1/2 c Butter; very soft
Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set.



380. Chocolate Buttercream Frosting
1/2 c Fructose
3 tb Skim milk
2 tb Cornstarch
2 tb Unsweetened cocoa powder
1 lg Egg yolk
1/2 ts Vanilla extract
1/2 ts Salt - optional
4 tb Cold unsalted butter
4 tb Cold margarine
In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes.
Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve.
Makes about 1 cup; 16 servings.



381. Chocolate Frosting
4 ts Butter
1 ts Chocolate extract
1/4 ts Lemon juice
1/3 c Non-fat dry milk
Artificial sweetener to -equal 1 tbsp. sugar or to taste
Melt butter. Add remaining ingredients and blend well. To drizzle icing or make thinner sauce-type frosting add a small amount of skim milk. Makes 4 servings.



382. Chocolate Fudge Frosting
1 c Granulated sugar
4 tb Unsweetened cocoa
3/4 c Milk (whole milk is best)
1 tb Butter or margarine
1 ts Vanilla
Combine sugar, cocoa and milk in small heavy saucepan; cook until mixture begins to boil. Cover, cook for 2-3 minutes until steam washes sugar crystals down from sides of pan. Uncover, reduce heat and cook without stirring until mixture reaches soft ball stage (234 degrees). Remove from heat. Cool mixture until it reaches temperature of 110. Add butter and vanilla, stirring until butter is dossolved. Pour over warm cake. Yield enough to cover a 13x9 inch cake. Frosting not suitable for layer cake.



383. Chocolate Glaze
2 tb Cocoa
1 tb Each of oil and corn syrup
2 tb Plus 1 teaspoon water
1/2 ts Cinnamon
1 c Icing sugar
In small saucepan combine 1 st four ingredients. Stir over low heat until smooth, gradually beat in sugar until smooth and shiny.



384. Chocolate Mocha Icing
1/2 c Margarine
2 ts Instant coffee
1/4 ts Salt
1/2 c Cocoa
1 ts Vanilla
1 Egg
1/3 c Milk
4 c Icing sugar
Beat to-gether with mixer the egg, salt, cocoa and coffee. Alternately add the milk and icing sugar and vanilla. This makes light, fluffy and extremely sweet icing and is fool proof.



385. Chocolate Sour Cream Frosting
1/2 c Sour cream
3 1/2 c Powdered sugar
1 ts Vanilla
2 oz Ghirardelli Unsweetened chocolate, melted

Servings: Makes enough for 9 x 13" cake
Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake.



386. Deluxe Chocolate Frosting
3 c Confectioners sugar
1/3 c Milk
1/4 c Butter
2 oz Baking chocolate
2 ts Vanilla
1/4 ts Salt
In a small bowl, mix all ingredients until smooth and creamy. Makes enough to frost one 13 x 9 inch cake.



387. German Chocolate Cake Icing
1 c Sugar
3 Egg yolks; slightly beaten
1 ts Vanilla
1 c Evaporated milk
1/2 c Butter
1 1/3 c Coconut
1 c Chopped pecans
Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add coconut and pecans. Cool and beat occasionally until spreading consistency.
Will frost & fill 8", 2-layer cake.



388. Milky Way Icing
4 tb Butter
2 Milky Way bars; 2.15 ozs.each
1 tb Vanilla extract
1 c Powdered sugar; sifted
Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while frosting is warm and pliable. Do top and sides.



389. Quick Chocolate Butter Cream Frosting
4 oz Butter; softened
2 c Powdered sugar
1/4 c Unsweetened cocoa powder
1/4 c Heavy cream
1 ts Vanilla extract
ds Salt
In a medium bowl, beat butter with an electric mixer on medium speed 1 min. Add powdered sugar, cocoa, cream, vanilla, and salt. Beat on low speed until well mixed, then beat on medium speed until fluffy, 1 to 2 mins.
This makes enough for one 9 x 13 sheet cake or one 8-inch 2-layer cake. For a 9-inch 2-layer cake, make 1 1/2 recipes.



390. Whipped Cream Chocolate Frosting
1 1/2 c Heavy whipping cream; cold
1/4 c Sugar
2 tb Cocoa
1/2 ts Vanilla extract
Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it's shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 layer cake, even when you use a generous hand. Note: Pop cake in refrigerator after frosting to allow to set. Store cake in refrigerator so frosting will not spoil.



Fruit



391. Chocolate Bananas
4 Bananas
7/8 oz Cornstarch
1 3/4 oz Sugar
1 tb Milk
1 3/4 oz Baking chocolate
Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil.
Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream.
Serve warm or cold.



392. Chocolate Covered Strawberries
1 Fresh strawberries
1 pk Chocolate bark.
Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate. Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam. Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.



393. Chocolate Mint Figs
1/2 c Semisweet chocolate chips
4 tb Finely chopped fresh mint
48 Almonds, toasted and coarsly chopped
24 Fresh figs, halved
Preheat the oven to 350. In a small mixing bowl, combine the chips, mint, and almonds, stirring well. Press a bit of this mixture into each fig half. Lightly spray or wipe a baking sheet with vegetable oil. Place the figs on the baking sheet and bake for 15 minutes. Serve warm or at room temperature.



394. Chocolate Pear Dessert
2 c Cold skim milk;
1 pk Jell-O chocolate flavor fat-free Sugar Instant Reduced Calorie Pudding & Pie Filling
1/2 ts Orange extract -=OR=- 1/2 ts Almond extract;
4 Fully ripe pears; halved
2 ts Walnuts; chopped finely-=OR= 2 ts Almonds; chopped finely;
Pour milk and extract in medium bowl. Add pudding mix. Beat with wire whish 1 minute. Let stand 5 minutes. Place pear halves in 8 dessert dishes. Spoon pudding evenly over pears. Sprinkle with 1/4 ts walnuts over each serving. Refrigerate until ready to serve.



395. Chocolate Plunge For Fresh Fruit
2/3 c Karo light or dark corn syrup
1/2 c Heavy or whipping cream
1 pk (8 oz.) Baker's semi sweet chocolate or 2 pkgs. (4 oz. each) Baker's German sweet chocolate
In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate, stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.

396. Chocolate-covered Cherries
2 1/2 c Confectioners sugar
1/4 c Butter or margarine softened
1 tb Milk
1/2 ts Almond extract
16 oz Marichino cherries
With stems well drained
2 c Semi-sweet chocolate chips
2 tb Shortening
In mixing bowl combine sugar, butter, milk and extract. Mix well. Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheets. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding on to stem, dip cherries in to chocolate. Set on waxed paper to harden. Store in a covered container.



397. Frozen Chocolate Banana
1 md Banana; peeled and cut in half crosswise
2 Graham crackers; (2-1/2 in. squares) finely crushed
1 ts Chocolate syrup
Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use.



398. Godiva Chocolate Covered Banana
2 oz Godiva Liqueur
1/2 oz Myers's Rum
1/2 Banana, Sliced
1/2 c Vanilla Ice Cream
Pour Godiva into blender. Add rum, banana and ice cream. Blend until smooth. Pour into serving glass. Garnish with banana slice. Makes 2 drinks.



Fudge



399. 10 Minute Fudge
3 oz Chocolate, unsweetened; 3 sq 4 tb Margarine 4 1/2 c Sugar, powdered 1/3 c Milk, instant nonfat dry 1/2 c Syrup, light corn 1 tb Water 1 ts Vanilla extract 1/2 c Nuts; chopped (opt.)
Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.



400. Apple Peanut Butter Fudge
6 oz Semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.



401. Baked Fudge Drops
2/3 c Sweetened condensed milk
1/8 ts Salt
1 1/2 c Cocoanut
1/4 ts Vanilla
Mix all well and drop from tsp. onto greased baking sheet. Decorate with bright colored candies and bake in moderate 350 degrees F oven for 15 minutes.



402. Bourbon Fudge
2 c Semi-sweet chocolate chips
1 cn 14oz sweetened condensed milk
1/4 c Maker's Mark
1/2 ts Orange extract
1 pk 3/4oz slivered almonds
Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.



403. Buttermilk Fudge
1 Stick of margarine
2 c Sugar
1 c Buttermilk to which
1 ts Soda has been added
2 tb White syrup
1 ts Vanilla
1 c Chopped nuts
Cook to soft ball stage (drop in cold water to test), gets done before candy thermometer reaches soft ball. Add 1 ts. vanilla and 1 cup of chopped nuts. Beat until it looses its gloss and pour into a buttered plate. This foams a lot so cook slowly in a large container.



404. Butterscotch Fudge
1 c Sugar
1/2 c Butter
3/4 ts Salt
7 1/2 oz Jar marshmallow creme
5 1/3 oz Can evaporated milk
12 oz Butterscotch chips
1/2 ts Vanilla
1/2 c Pecans, chopped
Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares.



405. Candy Bar Fudge
1/2 c Butter or margarine
1/3 c Baking cocoa
1/4 c Packed brown sugar
1/4 c Milk
3 1/2 c Confectioners' sugar
1 ts Vanilla extract
30 Caramels, unwrapped
1 tb Water
2 c Salted peanuts
1/2 c Semisweet chocolate chips
1/2 c Milk chocolate chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.
Makes 2-3/4 pounds.



406. Caramel Fudge
3 c Sugar
1 c Cream
1/4 c Butter
2 tb White corn syrup
1/8 ts Salt
In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.



407. Cheese Fudge
1 c (2 sticks) butter, softened
8 oz Pasteurized process cheese, cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 ts Vanilla
2 c Coarsely chopped nuts
In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.
Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.



408. Cherry Vanilla Fudge
3 c Sugar
1/2 ts Salt
1 c Light cream
1/2 c Milk
1/4 c Light corn syrup
2 tb Butter or margarine
2 ts Vanilla
1 c Candied cherries; quartered
Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)
Remove from heat, leaving thermometer in the saucepan. Cool to 100F.
Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.
Pour into buttered 8" square pan. Cool. Cut into squares when firm.
Makes 1 3/4 pounds



409. Chocolate Creme Fudge
3 c Sugar
3/4 c Margarine
2/3 c Milk, evaporated
12 oz Chocolate chips, semi-sweet
7 oz Marshmallow creme
1 c Nuts
1 ts Vanilla
Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb.

410. Chocolate Fudge
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.



411. Chocolate Marshmallow Fudge
1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces (6 Ozs ea)
1/2 Jar marshmellow cream
Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.



412. Chocolate Mint Cookie Crunch Fudge
1 1/2 cup, granulated sugar
1/3 cup unsweetened cocoa powder
1 can (5 oz) evaporated milk
1/2 stick (1/4 c) butter or margarine
1 cup (6 oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies
Line a 8" square pan with foil; grease foil.
Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.



413. Chocolate-Peanut Butter Fudge
1 c Semisweet chocolate chips
1/4 c Lightbrown sugar
2 tb Soy milk
1/2 c Oatmeal
1/3 c Peanut butter, room temp.
Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.
Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refirgerate for several hours until chilled & firmly set. Cut into 1" squares.



414. Coffee Fudge
3 c Sugar
3/4 c Milk
2 tb Instant coffee
1/2 c Non-dairy liquid coffee cream
1 tb Light corn syrup
2 tb Butter
1 ts Vanilla
1 1/2 c (6 oz.) chopped chocolate coating or wafers
1/4 c Finely chopped nuts.
Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces.



415. Cookies 'n Cream Fudge
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) Evaporated milk
2 c (7 oz) jar Marshmallow creme
8 oz Almond bark or vanilla flavored candy coating cut into pieces
1 ts Vanilla
12 Oreo cookies, broken into Bite-size pieces
Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).



416. Creamy Mocha Fudge
1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 tb Coffee; very strong
1/2 c Pecans; coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.



417. Creamy Peanut Butter Fudge
3 c Sugar
1 c Evaporated milk
1/8 ts Salt
1 lb Peanut butter
1/2 lb Marshmallow fluff
1 tb Butter
2 ts Vanilla
Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.



418. Diabetic Fudge
1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.



419. Divinity Fudge
2 1/2 c Sugar
1/2 c Water; hot
1/2 c Corn syrup; white
1/4 ts Salt
1 ts Vanilla
1/2 c Nut meats
1/4 c Candied cherries
1/4 c Candied pineapple
Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg whites and continue beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten egg whites very slowly and continue beating.