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Recipe: Chocolate Fudge Easter Eggs (1950's)

Desserts - Candy, Chocolate
CHOCOLATE FUDGE EASTER EGGS

2/3 cup undiluted evaporated milk
1 2/3 cup granulated sugar
1/2 tsp salt
1 1/2 cups (16 medium) diced marshmallows
1 1/2 cups (1 1/2 six oz pkgs) chocolate chips
1 tsp vanilla
1/2 cup chopped nuts
Coconut tinted with food coloring (optional)

Mix evaporated milk, sugar and salt in a saucepan over medium heat. Stir until boiling, the cook 5 minutes, stirring constantly. Remove from heat.

Add other ingredients. Stir 1 to 2 minutes (until marshmallows melt). Let stand until cold.

Form into egg shapes about 2 inches long x 1 inch wide. If desired, roll in tinted Angel Flake Coconut.

Makes about 30 Fudge Easter Eggs.
Source: Bakers Chocolate ad; Calgary Herald newspaper, Mar 27, 1958
MsgID: 019428
Shared by: R. Barton
Board: Vintage Recipes at Recipelink.com
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