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.
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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
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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.