By Gloria Pitzer, as seen in… Top Secret Recipes a la Carte (Secret RecipesTM, St. Clair, MI; Sept. 1979, p. 38).
INGREDIENTS:
1 cup (packed) brown sugar
1 cup granulated [white] sugar
½ cup water
2 TB butter
3 quarts popped corn (lightly salted)
INSTRUCTIONS:
Boil first three ingredients to “soft ball” stage. Remove from heat. Stir in butter and immediately add popcorn. [Continue stirring until coated well.] Oil your hands and shape coated popcorn into balls. Makes oodles!
NOTE: You can shape balls around lollipops for built-in handles!
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
HOT FUDGE, ORIGINAL SANDERS’ STYLE (1976)
INGREDIENTS:
12 pieces Milk Duds candies (10-oz box)
12 TB real butter
12-oz bag Nestles Milk Chocolate chips
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
Hot Caramel Topping (from Sanders’ Hot Fudge)
INGREDIENTS:
12-oz bag Kraft Light Caramels
12 TB real butter
12-oz bag Nestles Butterscotch morsels
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
HOT BUTTERSCOTCH TOPPING (from Sanders’ Hot Fudge)
INGREDIENTS:
2 rolls Butterscotch Life Savers, hammered into [tiny] bits
12 TB real butter
12-oz bag Nestles Butterscotch morsels
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
Warren Pierce of WJR-Detroit Radio was an evening show that I did often, years ago. It was from this radio show that I became [well] acquainted with the Sanders Company, as it was one of the sponsors of the WJR show.
When I first became an expert on what Sanders’ unique, hot fudge, sundae topping should taste like, it was a certainty that nobody else had a product even similar to it. Even now [1997], I hear that the Morley Candy people own the Sanders Company and maybe they are using the recipe that Sanders gave them; but, somewhere along the way, they altered the chocolate just enough that you can tell it isn’t Nestles’ Milk Chocolate, the way it used to be.
Here is my version from [my] 200 plus recipe cards that we have never included in any of our books, to date. The magic number to remember is ‘12’, when it comes to the ingredients, as you can see. The key to success is that the longer it cooks, the better it will be. Setting the pan on direct heat, I learned the hard way, even briefly for a moment will make it scorch! Be careful, please!
Hot Bittersweet Sundae Topping (from Sanders’ Hot Fudge)
INGREDIENTS:
12 pieces Milk Duds candies (10-oz box)
12 TB real butter
12-oz bag Nestles Semi-Sweet Chocolate chips
(or 11.5-oz bag with 1-oz square unsweetened solid baking chocolate, any brand)
12-oz can Pet evaporated milk
12-oz light Karo Syrup
INSTRUCTIONS:
In top of double boiler, over briskly simmering water, combine ingredients, as listed and allow to cook, stirring until melted and smooth. At that time, set a timer for 90 minutes and allow mixture to cook that long, stirring it once in a while and be sure to also replace any water that boils away about every 10 minutes so that the level of the boiling water in the bottom pan will just touch the bottom of the pan on top.
At the end of the 90 minutes, beat with mixer on medium-high speed about 2 or 3 minutes, until it begins to thicken and lose the gloss it has. Refrigerate in tightly capped container to use, rewarmed in microwave, within a few weeks. Or freeze, please, to use in a few months… Makes about 5 cups.
By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 66).
DUE TO THE DIRECTION of dialogue from the unfriendly quarters of those who lean toward the gourmet cuisine, I’ve found some changes of thinking, reflected in their critiques. We are suddenly faced with the willful annihilation of long-held beliefs, which, to me, border on the sacred. Word is that the color of the wine no longer has to be compatible to that of the food it accompanies. Now, tell me – what kind of wine does one serve with Fudge Cake and a Big Mac?
Beat all ingredients well, as listed, on high speed of electric mixer about 2 minutes. Scrape down sides of bowl often. Spread [batter] evenly over bottom of a greased and floured 9-in-sq baking pan. Bake at 350°F for about 30 minutes or until toothpick inserted through center comes out clean. Cool in pan on wire rack for 30 minutes. Apply Fudge Icing to slightly warm cake. Refrigerate cake for about 1 hour, before cutting it into nine 3-inch squares. Freezes well.
By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 66).
INGREDIENTS:
4 TB (1/2 stick) butter or margarine
1-oz square unsweetened, solid, baking chocolate
¼ cup dark corn syrup
1 cup confectioners (powdered) sugar
INSTRUCTIONS:
Melt butter (or margarine) in 1½-qt saucepan, over medium heat, adding chocolate and stirring until completely melted and smooth. Add corn syrup. Stir constantly until it comes to a boil [and continue] only for 1 minute, stirring persistently.
Remove from heat. Beat in powdered sugar until smooth. Apply warm icing to slightly warm cake. Refrigerate iced cake, before cutting.
Beat eggs and pie filling in large mixing bowl, with mixer on medium speed, breaking up the apples, in the pie filling, into bits. Beat in spice and drop in dry cake mix (right from the box), b eating only until completely dissolved and moistened. Do not overbeat or bread will be heavy.
Divide batter between two 8½” Pyrex loaf dishes, each sprayed with Pam and dusted with flour. Bake them at 350°F for 45-50 minutes, or until [toothpick] inserted in center comes out clean. Cool bread in dishes, on [wire] rack for 10 minutes and then drizzle top of loaves with [my] Thin Vanilla Icing.
Cool 1 hour. Remove from baking dishes. Wrap in plastic and refrigerate for 4 hours, before slicing. Makes 2 loaves.
By Gloria Pitzer, as seen in… Sugar-Free Recipes (Secret RecipesTM, St. Clair, MI; Nov. 1987, P. 93).
INGREDIENTS:
2-lbs ground round
2 TB oil
2 envelopes onion soup mix
4 cups prepared spaghetti sauce
2 cans (14-oz each) sliced, stewed tomatoes
1 TB chili powder
2 tsp cumin powder
½ cup sugar-free strawberry or grape jelly (or jam)
4 cans (1-lb each) undrained chili beans in chili gravy or undrained red kidney beans (OPTIONAL, for “Con Carne”)
INSTRUCTIONS:
Brown beef in oil, on medium-high heat, until all pink disappears; crumbling it with the tines of a fork. Remove from heat to a 4-qt kettle. Add remaining ingredients and cook on low heat for 2 hours, stirring occasionally. Adjust the seasoning to taste with additional chili powder or cumin powder if you wish. (Recipe may be cut in half.)
This recipe serves 10-12 nicely. Freeze [leftovers] in small portions to thaw and reheat gently, within 4 months – or refrigerate, covered, to [consume] within a week.
Melt caramels in top of double boiler with canned milk, stirring until smooth over gently boiling water. Stir in butter and melted chocolates and blend well. Continue to let it cook over boiling water 15 minutes. Remove from heat. With mixer on medium speed, add powdered sugar a little at a time until you have a spreading consistency. To thin it, if necessary, beat in a little hot, black coffee. Makes 3 cups.
