Recipe - Chocolate Fudge

3 cup Sugar
2 ounce Unsweetend Bakers Choc.
1 cup Evaporated milk (Carnation)
1 teaspoon Vanilla
1 tablespoon Margarine
2 tablespoon Peanut Butter (Optional)

Stir until liquid then over a low heat bring to a slow boil. Stir very
little while cooking. Cook until One half tsp of fudge dropped in cold water
forms a soft ball. (About 7 8 minutes). Take from stove and add vanilla
and margarine. (For Jan's add Peanut butter). Beat until it is about the
consistency of Pudding. Pour into a greased 8 x 8 pan. When it is almost
firm mark your cuts. When cool finish cutting and remove from pan. Enjoy.
This recipe was used during World War 2..for sending to the US Marines
fighting overseas.. It was canned and they opened it like 'cranberry jelly'
and cut or sliced up it into pieces. Recipe from Agnes Gibbs local 'Radio
Personality' 1940 Portland, Maine Shared by Jan Cargill, Prodigy ID#
VHPK03A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini