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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
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
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
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.

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

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

Home Remedies Medicines Recipes From Olden

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.