Elisas Famous Fudge Food

ELISA'S FAMOUS FUDGE

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

Steps:

• In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
• Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
• Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

CARNATION FAMOUS FUDGE

Steps:

• Line an 8 inch baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in a medium saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly for 4-5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan and remove foil.
• Cut into pieces.

ELISA'S FUDGE TOPPED BROWNIES

Steps:

• Brownie :.
• Grease 8" square pan. Heat oven at 350°.
• Combine 1 cup sugar and 2 eggs; beat.
• Melt 2/3 cup butter. Add to egg mixture. Whisk flour and 4 tablespoons cocoa together, blend into sugar/egg/butter mixture with 1 teaspoon vanilla and nuts. Spread in pan - bake 20-25 minutes.
• Topping:.
• Combine 1 cup sugar, 1 egg beaten, 3 tablespoons cocoa, 1/3 cup butter, 1 teaspoon vanilla, 2 tablespoons light cream.
• Bring slowly to a boil; stirring constantly. Remove from heat and stir until of spreading consistency.
• Cook's Note : I make the frosting in the same heavy sauce pan in which I melted the butter for the brownies. Make sure that the sugar has dissolved in the frosting before you take it off the heat. As long as the brownie has cooled; go ahead and pour the frosting on it, it'll firm up as it cools. But wait for the topping to firm up before you cut it into squares if you can resist!