2 cups sugar 4 heaping tablespoons baking cocoa 1 cup boiling water Boil for 5 minutes, then add ¼ cup black coffee 1-teaspoon vanilla
Remove from the heat and cool in the refrigerator. Syrup will keep for up 1 month, if it lasts that long. Use it poured over ice cream, sponge cake, and even fruit salad. To make a great cup of chocolate milk, add syrup, to taste, to ice cold milk and stir.
Mamie Eisenhower's Million Dollar Fudge
Rumor is, that Mrs. Eisenhower used this decedent treat to land President Eisenhower, then a lowly second lieutenant. True? I don't know, but I'll bet he ate his share and more.
4-½ cups sugar Pinch of salt 2 tablespoons butter 1 tall can evaporated milk boil for six minutes
In a large bowel:
12 ounces semi-sweet morsels 12 ounces German sweet chocolate 1-pint marshmallow cream (2 jars) 2 cups chopped walnuts
Pour boiling syrup over other ingredients, in a bowel; beat until chocolate is all melted. Pour into a pan. Let stand, in a cool place, before cutting. Store in a plastic or tin box, in the refrigerator. This stuff is Soooo good!
Chocolate Pie
2 squares semi-sweet baking chocolate ¾ cup sugar ¼ cup cornstarch 3 eggs 1 tablespoon shortening 2 cups milk 1/8-teaspoon vanilla 1 all ready prepared and cooked pie shell
In a small saucepan; melt the shortening and chocolate. Add milk, eggs and sugar. Stir well, add the cornstarch and mix until it is totally incorporated. Stir in the vanilla. Simmer on low heat, stirring constantly, until pudding thickens. Pour into pie shell and let completely cool. Serve with fresh whipped cream.
Homemade Candy Turtles
7 oz. milk chocolate bar 1-bag caramels 1 bag pecan halves Waxed paper Cookie sheets Double boiler, or microwave able glass bowels Gravy ladle, or large spoon
Cover the cookie sheets with waxed paper and put them in the refrigerator. Heat the double boiler to a soft boil, and add the top pot. Break up the chocolate bar and melt it over the water. If you are using your microwave, break up the chocolate bar and put it in a microwave safe bowel. Cook the chocolate for 60 seconds. Take out of the oven and stir. If it is lumpy, microwave it for 30 more seconds.
Set chocolate aside. In another bowel or pot melt 20 caramels, using the same technique as with the chocolate. Set aside.
Put the pecan halves on a dish. Take out one of the cookie sheets. Ladle, or spoon a circle (about 3 inches) of the chocolate on the cold waxed paper. Spoon half the amount of the caramel on top of the chocolate. Choose three pecan halves, and place them on the caramel to create the head and feet. Cover all with enough chocolate to conceal the caramel. Continue until you run out of ingredients. Put the cookie sheet back into the refrigerator to cool. Keep in a tin.
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