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Sweet glorious delicious fudge.  So sugary it hurts your teeth
when you take a bite.  Making fudge is one of the first bakery
items I learned to make.
At first, when I started collecting recipes, I didn't find many
fudge recipes.  I am finding a few more as time goes by.  I will
add new recipes as I discover fresh fudgy goodness.  The
treasure hunt continues.............
Famous California Fudge Recipe

Famous California Fudge by Ruth McMikle
2 pkgs. semi-sweet chocolate bits, 1 bar plain Hershey (50Cent size) 1
pt. marshmallow cream, 2 cups broken walnuts, 1/2 cup butter, 1 large
can evaporated. milk, 4 cups sugar, 2 tsp. vanilla or rum flavoring or
grated orange peel, dash of salt,.

Combine sugar, milk and butter, cook on medium heat 10 minutes.
stirring constantly to avoid scorching. Remove from heat. Add
chocolate bits, Hershey bar, marshmallow cream, nuts and flavoring.
Blend until smooth, Pour into well buttered broiler pan. Will keep 1 to 2
months in a tight container in the refrigerator. Or you can freeze it.
Makes 4 to 5 lbs of fudge.
Divinity Fudge Recipe

3 cups sugar
3/4 cups white Karo
3/4 cup water
Bring too a boil stirring constantly
Reduce heat, cook to hard ball, stirring frequently. While it is
cooking, beat 2 egg whites to peak, beat in 1 package Jell-O till
peaked. Pour hot syrup over in fine stream, beating till shaped.
Fold in 1 cup nut meats and 1/4 cup flaked coconut. Put in greased
pan. When cold, cut in squares.
Homemade Vintage Fudge Recipes
Uncle Harry's Fudge

Grate 1 pound semi sweet chocolate.
2 packages of chocolate chips
1 pint jar of marshmallow
Put in a large bowl and set aside.

4 1/2 cups sugar
1 cube of butter
1 can of condensed milk
Boil 4 1/2 minutes, then pour over the
ingredients in the bowl.
Add 2 teaspoons of vanilla and 2 cups of nuts.
Cool and cut.
Peanut Butter Fudge
2 cups sugar
2/3 cups milk
1 t. vanilla
1 cup marshmellow
1 cup peanut butter

Boil sugar and milk at 235 degrees or
soft ball
Add marshmellows, peanut butter, and
vanilla.


Take off of heat.


Stir and pour into a buttered squared
dish 9 x 9
Can't Fail Fudge
5 Minute Can't Fail Fudge
"Double or triple this.", Linda Swepston wrote
as a side note.
2/3 cup (1 small can) Carnation Evaporated Milk
1 1/2 Cup Sugar
1/2 tsp. salt

Mix in saucepan over medium heat. Bring to
boil and cook for 5 minutes, stirring
constantly. Time when mix start to bubble
around edges of pan, remove and add:
1 1/2 cup mini marshmallows
1 1/2 cup semi sweet choc chips
1 tsp vanilla
1 cup nuts - chopped
Spray pan with Pam
Fudge Frosting

1/4 cup butter
1 cup sugar
1/4 cup thin milk
3 rounded teaspoons
cocoa
Boil 3 minutes, and
there you have it.
Mom's Fudge
In a large saucepan, combine five cups
sugar with one large can evaporated milk
and 1/4 tsp. salt.  Bring to boil, continue
cooking on low heat for seven minutes,
stirring to prevent burning.  Meanwhile,
in large mixing bowl, dump three 6 oz.
packages of semi sweet chocolate chips,
one pint jar marshmallow cream and two
cups homogenized peanut butter.  Add
hot mixture, beat until thoroughly
mixed, and pour up on waxed paper on
large flat surface.  Allow to cool until firm
enough to cut.  A plastic bowl scraper or
spatula is ideal for this purpose.  Makes
five or six pounds of fudge.
Sue's Fudge Recipe

Place in a bowl:
1 cube margarine
1 package chocolate chips
1 teaspoon vanilla
1 cup coarsely chopped nuts.

Place in pan:
3/4 cup Pet milk
10 marshmallows
2 cups sugar
Bring to a slow boil and boil 6
minutes until soft ball stage.  Pour
into first bowl and stir until all is
dissolved.  Pour into a greased dish
and place in refrigerator for at least 1
hour.
Grandmother's Peanut Fudge
Dated November - 14th, 1964
2 cups sugar
1/3 cup Karo light
1/3 cup milk
Cook above to soft ball stage.
Add: 1/4 cube butter
2/3 cups peanut butter
Beat - Pour in buttered pan.  (beat with electric beater)
Marie Gorham gave her the recipe.  She lived on Lynn Drive
in Lancaster.

On the back of this recipe was the following fudge:

Grandmother's Chocolate Fudge
4 cups sugar
1/4 cup butter
1 large can of condensed milk
Cook on slow fire to a soft ball stage.  Turn off fire.
1 package or 2 of chocolate tid bits
1 pint jar marshmallow
1 teaspoon vanilla
If you like add 2/3 cups Karo.
Beat with electric beater.
Pour in greased pan.
Cut in squares when it sets up.
The following are very old recipes from the
1920's.

Chocolate Fudge
Two cups white granulated sugar, 1 tablespoon
butter, 1 cup cream, 1/4 cake unsweetened
chocolate.  Put in the sugar and cream, and when
this becomes hot put in the chocolate, broken up
into fine pieces.  Stir vigorously and constantly.  Put
in butter when it begins to boil.  Stir until it creams
when beaten on a saucer or forms soft ball in cold
water.  Then remove and beat until quite cool and
pour into buttered tins.  Chopped walnuts, almonds
or pecans can be added before stirring.

Divinity
Two and one half cups of sugar, 1/2 cup corn syrup,
1/2 cup water.  cook until it will spin a thread and
then pour one-half it into the whites of 2 eggs
beaten stiff.  Cook the other half until it will harden
in water, then pour it into the other half.  Beat until
creamy, then pour into a buttered dish or drop from
spoon.

Nut Caramel fudge
Three cups light brown sugar, 1 tablespoon butter,
1 cup milk, 1 or 1 1/2 cups nuts; flavor with vanilla.  
Cook sugr, butter and milk until it will thread.  Take
from fire, add flavoring, nuts, and beat as you would
fudge.  Pour into buttered pan, cool and cut.

Chocolate Creams
Beat the whites of 2 eggs to a stiff froth.  Gradually
beat into this 2 cups of confectioner's sugar.  If the
eggs be large, it may take a little more sugar.  Flavor
with 1/2 teaspoon vanilla, and work well.  


Now roll into little balls, and drop on a slightly
buttered platter.  Let the balls stand for an hour or
more.  Shave five ounces of unsweetened chocolate
and put into a small bowl, which place on the fire in a
saucepan containing boiling water.  


When the chocolate is melted, take the saucepan to
the table, and drop the creams into the chocolate
one at a time, taking them out with a fork and
dropping them gently on the buttered dish.  It will
take half an hour or more to harden the chocolate.
Vintage fudge recipes
Photo was discovered in Logan, Ohio at a
local thrift shop, while searching for vintage
recipes. Circa 1950's vintage black n white
photograph.
Read, "The Story of the Missing Cookie
Jar
" by PenVampyre.  A delightful little
Christmas story with mouthwatering  
recipes for the most wonderful time of
the year!

Read "
Santa and the Magic Key", plus
recipes for your holidays.  A story by
Robin Wallace.

Read "
Easter and Where NOT to Hide
Eggs
"  Memories of Easter's past and a
few vintage recipes.

Logan's Halloween Story -The original
story won first place in sixth-eighth
grade division of Southeastern Middle
School, 2005 by Logan Lyon

Food and Genealogy.  A story By Robin
L. Wallace.  Our lives, our families, our
very history's are defined by the foods
we eat.

Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  Memories
of my father and his version of
Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial
Day was the day when we went out
where relatives were buried in the tiny,
local cemeteries and thoroughly cleaned
up each gravesite, carrying away
branches that may have fallen in the
winter.................."

Grandma Irwin's
Story of Courage and
Swit Tater Biskits Recipe

Home Remedies Medicines Recipes From
Olden Times.

Thanksgiving Day recipes and story from
the past.

College Foods and Other Mistakes I Have
Eaten.
Grandmother's Peanut Fudge
vintage Peanut Butter Fudge Recipes
My father, as a newborn, and his
parents.
 Circa 1915 or close to it.
See All The Cookie Recipes

Vintage Cookie Recipes.
More Vintage Cookie Recipes
Peanut Butter Cookies.
Oatmeal Cookies.
Delicious Brownies.
Raisin Cookie Recipes.
Ice Box cookies.
Cookies II.