I got this recipe years ago from the back of a marshmellow creme container. I have used it since for making fudge. It is easy and delicious.
Fantasy Fudge in the microwave
3/4 cup butter, 3 cups sugar, 5 oz. evaporated milk, 1 12 oz package chocolate chips (2 cups), 1 7 oz jar marshmellow cream, 1 tsp. van.
Microwave butter in 4 qt glass bowl on high 1 min. Add sugar and evaporated milk. Mix well. Microwave on high 3 min. Stir. Microwave on high 2 min. Stir. Microwave on high 3 min. Stir. Microwave on high 2 min. Stir. Remove from microwave, add chocolate chips. Stir until chips are melted. Add remaining ingredients. Mix well. Pour into greased 9 x 13 cake pan. Cool at room temperature. Cut into squares. Makes approx. 3 lb.
I use this same recipe for peanut butter fudge, vanilla, and butterscotch. Just substitute the chocolate chips with peanut butter chips or whatever type you are using. When making chocolate fudge, we prefer milk chocolate chips.
We did make cookies this afternoon. It seems like it has been a long time since we made cookies. We have made lots of other desserts this summer, just not cookies. Here’s the recipe I like to use:
1/2 cup shortening, 1/2 cup butter, softened. 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 1 tsp. vanilla, 3 cups self-rising flour. I use 2 cups white flour, 1 cup fresh ground wheat flour. Add 1 12 oz package chocolate chips. I use the mini chocolate chips. I think they do much better, makes you think there is more chocolate in each cookie. Bake at 350 degrees for about 12 min. We are enjoying them now with a tall glass of fresh milk. Life is good!
We gathered the corn this morning but because of my back problems it had gotten a little bit hard so we are making pickled corn from it. I really like pickled corn with brown beans and corn bread. When I make pickled corn, I cut it off the cob-do not scrape the cob. Then I put it into a crock, cover it with cold water. Put a plate on top of this so the corn stays under the salted water. For every gallon of water I need to cover the corn, I add 10 tbsp. of canning salt. Let the corn sit in the crock for 1 week. Drain the salted water off and rinse the corn. Put into jars and process in water bath canner. 10 min. pts and 15 min. qts. When it is time to eat it, we like to heat it up in a cast iron skillet with just a little bit of oil. To make myself feel better I use olive oil. The old way is to use lard.
More cookies are ready to come out of the oven. Enjoy your day and God bless.