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4 squares Bakers unsweetened chocolate, chopped 3 tbsp. butter 3 cups icing sugar, sifted 1/4 tsp. salt 1/3 cup hot milk 1 tsp. vanilla 1 cup Kraft miniature marshmallows 1 cup chopped walnuts Melt chocolate and butter over hot water or in a large microwaveable bowl on Medium, 2 minutes, or until melted. Stir in icing sugar, salt, milk and vanilla. Mix well. Fold in marshmallows and nuts. Spread into a waxed paper-lined 9 x 5 inch loaf pan. Chill until firm. Recipe may be doubled and spread in 9 square pan. Cut and store fudge in airtight container in refrigerator. Submitted by Gloria Matheson, R.R. 10, Winlsoe, P.E.I.