McLean Recipes

• 3 cups (18 ounces) semi-sweet chocolate chips (or milk-chocolate chips)
• 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• Dash salt
• 1/2 to 1 cup chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

In a heavy saucepan, melt the chocolate chips, sweetened condensed milk, and salt on low heat.  Remove from heat, stir in the nuts and vanilla. Spread evenly into a wax paper-lined 8 or 9 inch square pan.

Refrigerate for 2 hours or until firm. Turn the fudge onto a cutting board. Peel off the paper and cut into squares.

• 1 can sweetened condensed milk
• 2 boxes powdered sugar (approx. 7 1/2 cups)
• 2 1/2 cups shredded coconut
• 1 16 oz. bag of semi-sweet chocolate chips
• 2/3 c. shredded paraffin

Mix milk, sugar and coconut. Form into balls.

In a double boiler, melt the chocolate chips and paraffin.

Use a toothpick to dip balls into chocolate. Lay on cookie sheets.

Makes about 105 balls.

NOTES FOR SUCCESS: In your bowl, put the coconut in first, then the milk and stir thoroughly. Gradually add the sugar while mixing. (Knead like dough) Don’t add all the sugar it calls for. Do it by feel. You want the “dough” firm, but not dry. You don’t want it so wet that the balls melt. Form the “dough” into small balls. For dipping them in the chocolate mix, I used a plastic fork with all the tines broke off except for one. That works best. Be sure to double dip the balls. When your done, there will be a hole in the middle of each bonbon (from the fork) so put some chocolate in a plastic bag and cut a tiny hole with scissors in the corner and fill the holes. If you make the balls bigger, it will make 84.

1 Cup Molasses

1/2 Cup Sugar

1 TBSP. Butter

1/2 TSP. Salt

3 Quarts Popped Corn

Melt butter in sauce pan. Then add the molasses and sugar. Simmer until several drops in cold water become brittle. Then pour the fluid over the salted popcorn gradually while stirring. When uniformly mixed, shape into balls.