Ingredients
2 cups granulated sugar
23 cup evaporated milk
10 large marshmallows
12 cup margarine
12 tablespoon cinnamon
6 ounces semi-sweet chocolate chips
12 cup plumped raisins (optional)
12 cup nuts (optional)
Method
Sources
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Post oak chunks — the wood behind Central Texas barbecue
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Mesquite chips — intense smoky flavor for Texas-style beef
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Mix sugar, milk, marshmallows, margarine & cinnamon in a saucepan. Boil for 6 minutes. Remove from heat and allow to cool so that mixture is only slightly warm. Beat in by hand chocolate and raisins or nuts (if desired). If using raisins, make certain that they have been drained and dried since moisture will cause the fudge to become grainy. Wipe the side of saucepan with a damp cloth. Pour fudge into a greased 8x8 pan. Put in fridge to cool at least 30 minutes before serving. Enjoy!