How to Make Love Dreams (Chocolate!) by Essie Carmichael

Love Dreams (Chocolate!)

1/2 cup butter
2 cups sugar
2/3 cup evaporated milk

1.5 cup semi-sweet or dark chocolate chips
1 (7 ounce) jar marshmallow cream or 2 cups of minimarshmallows

3/4 cup flaked coconut
1 teaspoon coconut flavoring (optional)

Directions:

1.     Line a 9x13 (or larger for thinner fudge) pan with aluminum foil – butter the aluminum foil.

2.     Measure out marshmallows, chocolate chips, coconut, and coconut flavoring and put them near the stove right where you can reach them (especially if you don’t have Rheba to help). 

3.     In large heavy-bottom pot over medium heat, cook and stir butter, sugar and milk. Don’t stop stirring. (Practice ballet positions).

4.     Bring to boil and boil for 5 minutes or candy temperature of 230 degrees. (you can also do the “soft ball” trick here if you don’t have a candy thermometer – drop a bit of the mixture into some water and see if it forms a soft ball shape). Don’t stop stirring. (Or get Rheba or Donald to stir …until they start complaining.)

5.     Remove from heat. Let cool about 2 minutes. (Practice pirouette)

6.     Add marshmallow crème (or mini marshmallows) and then chocolate chips, stirring until well blended and chips are melted (I'm learning French with Madame Kolenkhov for my ballet and crème means cream).

7.     Add in coconut and coconut flavoring (unless Madame Kolenkhov is going to eat it, then leave out the extra flavoring, as she is not a big fan of coconut flavor).

8.     Mix well and pour into greased aluminum foil-lined dish.

9.     Cool completely on counter, then chill til firm about two hours in the refrigerator or overnight.

10.  Remove from pan and peel off aluminum foil. Cut into small pieces so the batch will last longer. (Save the leftover crumbles for Grandpa’s cornflakes). 

11. Pack into candy boxes with Ed’s latest circulars.

Please note: Do not eat if you suffer from indigestion (or stomach ulcers!)