Sander's Hot Fudge
Source: Secret Restaurant Recipes by Gloria Pitzer
Yield: 6 servings
Recipe #1
13 oz can Pet Evaporated Milk
1 lb Kraft's caramels
1/2 lb butter or margarine
12 oz NESTLES MILK CHOCOLATE (do not substitute on the candy)
Recipe #2
14 oz can Eagle Brand Sweetened Condensed Milk
14 oz Light Karo syrup
1/2 lb butter
12 oz Nestles Milk Chocolate
Recipe #1 (preferred)
Method for either recipe:
Using either of the above ingredients combinations, put all ingredients in the top of double boiler over simmering water; stir until smooth. Continue to cook 30 minutes. Stir to keep from scorching. Put hot sauce through blender or beat at high speed with electric mixer for a few minutes. Pour into refrigerator containers with lids, refrigerating sauce between usage up to 2 weeks.
Source: Secret Restaurant Recipes by Gloria Pitzer
Yield: 6 servings
Recipe #1
13 oz can Pet Evaporated Milk
1 lb Kraft's caramels
1/2 lb butter or margarine
12 oz NESTLES MILK CHOCOLATE (do not substitute on the candy)
Recipe #2
14 oz can Eagle Brand Sweetened Condensed Milk
14 oz Light Karo syrup
1/2 lb butter
12 oz Nestles Milk Chocolate
Recipe #1 (preferred)
Method for either recipe:
Using either of the above ingredients combinations, put all ingredients in the top of double boiler over simmering water; stir until smooth. Continue to cook 30 minutes. Stir to keep from scorching. Put hot sauce through blender or beat at high speed with electric mixer for a few minutes. Pour into refrigerator containers with lids, refrigerating sauce between usage up to 2 weeks.
MsgID: 3119060
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Molasses Taffy
- Date Loaf Candy
- Chocolate Covered Cherries (with liquid centers) with Variations
- Using Paraffin Wax in Candy (Info)
- Cathedral Window Fudge - I made this with my ESL class...
- Chocolate Covered Cherries with Liquid Centers and Variations
- Chocolate Dipped Peanut Butter Balls (with coconut and pecans)
- Vanilla Fudge (using marshmallow fluff)
- Rich Orange-Chocolate Truffles
- Cookies and Cream Fudge (using Oreos and sweetened condensed milk)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!