Celebrities Favorite's Weird Candy Trivia. Growing Candy. Updated 11-29-2009
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 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.
Vintage Recipe Books.
Vintage Cookie Recipes.
More Vintage Cookie Recipes
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Ice Box cookies.
Cookies II.
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.
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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.
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
1/4 cup butter
1 cup sugar
1/4 cup thin milk
3 rounded teaspoons cocoa
Boil 3 minutes, and there you have it.
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.
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.
Circa 1915 or close to it.
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.
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.
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
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