T. C. Conde
Glory of noodle soupsOf soup and love, quoth Thomas Fuller, the first is best ..." Agree or not, you'll probably endorse the rest of the epigraph: Soups do nourish the young, stoke the fires of adults, comfort the old...
I suspect it's your recipe (some combination of marshmallows, chocolate chips, and sweetened condensed milk.)
Old Fashioned Fudge (Better Homes and Gardens Cookbook)
2 cups sugar 3/4 cup milk 2 squares (2 oz.) unsweetened chocolate, cut up 1 teaspoon light corn syrup 2 tablespoons butter or margarine 1 teaspoon vanilla 1/2 cup coarsely chopped nuts
Butter sides of a heavy 2-quart saucepan. In it, combine suggar, milk, chocolate, corn syrup, and dash salt. Cook and stir over medium heat until sugar disolves and mixture comes to a boil. Continue cooking to 234¼F (soft-ball stage), stirring only as needed to prevent sticking (mixture should boil gently over entire surface) Immediately remove from heat; add butter but do not stir. Cool, without stirring to lukewarm (110¼F), for 30 to 40 minutes. Add vanilla and nuts. Beat vigorously for 7 to 10 minutes or until fudge becomes very thick and loses its gloss.
Immediately spread into a buttered 9x5x3-inch loaf pan. Score into squares while warm; cut when firm. Makes about 1 1/4 pounds.
Glory of noodle soupsThanks for the compliment, I wrote a lot more like it in the 1980s and early 1990s. Many of which, though preserved, are not...
Note: I made this once using cocoa and 2 extra Tbsp of butter and it was very grainy. Using Bakers chocolate, it has never done that to me.
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Best regards, Bob
