Tuxedo Mom

My family is looking for a recipe that a beloved aunt got from a Pet Condensed Milk label or recipe book sometime
around the mid-1920's. It was a recipe that she used for almost 80 years, knew it by heart so it's not in her recipe
books or files.

She also made another "blond" fudge that had grahm crackers in it. We grew up with these recipes and never thought
about getting copies because this is what Aunt Mary gave all of us for Christmas every year (along with the made from
their very own sugarbush Maple Sugar Candy).

Thanks very much!

pdunn56

see if this is it...
http://www.petmilk.com/recipes/Categ...ategoryIndex=3

Nancy Ingham

Yum....some great recipes to try for the holiday season......thanks for sharing!

linhawk

I remember fudge that didn't have the marshmallow creme. Wish I could find that recipe.

KentuckyWoman

Found this (these) in an old 1970’s fund-raiser cookbook. Hope it’s the right one. Blessings! Couldn’t find the graham cracker one, sorry…

Chocolate Fudge
4 ½ c. sugar ½ lb. butter
1 large can evaporated milk 1 tsp. vanilla
2 (6 oz.) packages chocolate chips 2 c. chopped nuts (optional)

Pour chocolate chips and butter in a large bowl and set aside. In a heavy pan, combine sugar and milk. Bring to a boil, stirring constantly. Let boil for 6-8 minutes. Pour hot mixture into bowl of chocolate chips and butter and stir until melted. Add vanilla and nuts. Pour into a large, buttered pan. Let stand for 6 hours in a cool place. Cut into little squares. Makes 5 pounds.
*****
Also, another recipe for “Quick Candy”
1 (12 oz.) pkg of chocolate chips 1 c. nutmeats, broken (optional)
3 TBS. evaporated milk or heavy cream 1 tsp. Vanilla
6 TBS. Confectioners’ sugar Pinch of salt

Melt chocolate chips with milk over hot water (double boiler). Remove from heat; add sugar, nuts, vanilla and salt. Drop from teaspoon onto waxed paper. Yield: 3 dozen
*****
White Fudge
2 ¼ c. granulated sugar ¼ tsp. salt
½ c. dairy sour cream 2 tsp. vanilla
¼ c. milk 1 c. chopped walnuts (optional)
2 TBS. butter 1/3 c. quartered candied cherries
1 TBS. light corn syrup

Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 – 10 minutes to 238° F. (soft ball stage). Remove from heat and allow to stand until lukewarm (110° F.), about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape. (Requires very little beating.) Quickly stir in walnuts and cherries and turn into oiled (or buttered) pan. Let stand until firm before cutting. Makes 1 ½ lbs.

Thumbilena

I just put on 10000 calories reading all of that. Yummmmmm good

KentuckyWoman

Oops, the columns went away... so be sure to note there are 2 ingredients on each line!!!

jmanghamom

Here is an old family recipe for fudge: 2 cups sugar, 1/2 cup cream,1/2 cup white Karo, 1/2 cup cocoa powder, Combine these ingredients and cook to sofy ball stage. Add: lump (size of walnut) butter, 1 teaspoon vanilla. Beat until it starts to lose it's gloss. Pour into buttered plater, or use an 8x 8 pan.

GailG

This looks like it might be from the twenties. It reminds me of what my mom would have made. She never used marshmallow cream or chocolate chips. And the "cream" was Pet evaporated milk.

reeskylr

This looks kinda like what my Dad always made too. 'Cream' was evaporated milk and he ALWAYS poured it onto a buttered platter. Thanks!