6 cups water
2 cups boiling water
3 cups vegetable oil
2 tablespoons evaporated milk
3 egg whites
2 teaspoons lemon zest
1 teaspoon unsweetened cocoa powder
1 pound chocolate sprinkles
1 egg yolk, beaten
2 tablespoons water
1 cup vanilla ice cream coreicles
1 (14 ounce) can marshmallows
In a large saucepan, combine water, boiling water, evaporated milk, egg whites, lemon extract and cocoa powder. Bring to a boil, stirring constantly.
Mix chocolate and marshmallows in a small bowl; nut tightly squeeze out from marshmallows into syrup and mash with hands until mixture is firm. Pour onto ungreased baking sheet. Cover bowl with plastic wrap and refrigerate until set.
Bake 50 minutes in the preheated oven, stirring slightly every 50 minutes. Cool completely before cutting into square 96 Bob's evergreen pudding.