MMMMM----- Recipe via Meal-Master (tm) v8.03
  Categories: Cookies
       Yield: 1 Pan
       2 c  Failed fudge
       1    Egg
     1/2 c  All-purpose flour
     1/2 c  Milk
   Good use of failed fudge: fudge that is too hard, too soft, too
   runny, too sugary, too chewy, etc.
   Proportions are as follows: for every 2 cups (roughly 1 pound yield)
   of any failed fudge that is not runny, you'll need 1 egg, 1/2 cup
   all-purpose flour, and 1/2 cup milk. If fudge is soupy, halve the
   milk (to 1/4 cup). If fudge is as thin as bouillon, eliminate the
   Mix egg, milk, and flour together until mixture is smooth, then stir
   into fudge mixture. Bake in buttered 8x8-inch pan in preheated 325'F
   oven for 40 to 45 minutes. A cake tester inserted around the edge
   should come out clean; center will obviously still be soft. Place on
   rack to cool.
   Source: “Oh, Fudge!” by Lee Edwards Benning