Mummys Fudge Recipes

MUMMY'S FUDGE

Steps:

• Mix sugar and cream and let boil a few minutes. While boiling good add syrup slowly and so as not to stop boiling.
• Then add chocolate and 1/4 stick oleo and let boil slowly till a little tested in ice water forms a soft ball- that can be picked up in fingers.
• Remove from fire and cool a while. Stir and heat until it begins to be grainy.
• Chop 1 cup or more of pecans cut in half and 6 or 8 marshmallows and add before panning out in buttered pan. Put nuts in last. Put marshmallows while warm so will melt.

MOTHER'S FUDGE

Steps:

• Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

PUFFY SAUSAGE MUMMIES

Steps:

• Thaw pastry sheet at room temperature for 40 minutes. Unfold pastry onto lightly floured surface. Roll into 16-in. x 12-in. rectangle. Spread with mustard. Cut into eight 16-in. x 1-1/2-in. strips. Wrap one strip of pastry around each sausage., Place 1 in. apart on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over pastry. Bake at 400° for 15-17 minutes or until golden brown. Add faces with mustard.