Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ quart | WATER; WARM |
| 2 cups | WATER; COLD |
| 1¼ cup | BUTTER PRINT SURE |
| 1¾ cup | MILK; DRY NON-FAT L HEAT |
| 1 pounds | MARSHMALLOW; WHITE |
| 3 pounds | SUGAR; GRANULATED 10 LB |
| 1 tablespoon | IMITATION VANILLA |
| 3 cups | COCOA NATURAL 1 LB |
1. RECONSTITUTE MILK. SET ASIDE FOR USE IN STEP 3.
2. MIX SUGAR, COCOA, AND SALT WITH WATER TO FORM A PASTE. BRING TO A BOIL, STIRRING CONSTANTLY; COOL SLIGHTLY.
3. ADD MILK STIRRING CONSTANTLY. BRING TO A BOIL; COOK FOR 3 MINUTES.
REMOVE FROM HEAT IMMEDIATELY.
4. ADD BUTTER OR MARGARINE AND VANILLA; STIR. SERVE WARM OR AT ROOM TEMPERATURE.
5. ADD MARSHMALLOWS JUST BEFORE SERVING; MIX WELL.
NOTE: 1. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN UNICED CAKE SQUARES.
NOTE: 2. IN STEP 2, 1 LB CHOCOLATE, COOKING, UNSWEETENED MAY BE USED FOR COCOA. IN STEP 4, REDUCE BUTTER OR MARGARINE TO 2 OZ (¼ CUP). ADD CHOCOLATE WITH BUTTER OR MARGARINE.
NOTE: 3. ONE AA LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: K00502
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .