December 13, 1954 More Christmas Delights Part 1 Creamy Mint Fudge, Chocolate Truffles, Marshmallow Snowballs

Creamy Mint Fudge

(Easy and Quick)

4 c. sugar
1 14 1/2 oz. can (1 1/4 c.) evaporated milk
1/2 c. butter or margarine
1 12 oz. package chocolate mint wafers
1/2 pound marshmallows (about 32)
Walnut halves

Cook sugar, milk and butter together to soft ball stage (234 degrees) stirring constantly. Remove from heat. Add mint wafers and marshmallows. Stir until blended. Pour immediately in buttered 13 x 9 x 2 inch pan. Cut into squares. Place walnut half on each piece.

Chocolate Truffles

2 packages semi-sweet chocolate bits or 1 pound
2 T. butter
1/3 c. condensed milk
1 t. vanilla
1 c. chopped filberts

Melt chocolate bits in double boiler over hot, NOT BOILING, water. Stir in butter and condensed milk. Remove from heat, add vanilla and chopped nuts. Pat in buttered 9 inch pie plate or shape into balls and roll in cocoa. Makes about 1 1/4 pound.

Variation: Try Butterscotch Bits instead of semi-sweet bits. These are available at Atlantic Supply.

Marshmallow Snowballs

Stick marshmallow on long kitchen fork; hold in steam of boiling water until sticky, drop into coconut tinted green or toasted. Roll over and over until coated on all sides. Place on waxed paper until firm.