Wanted Pet Milk Fudge Recipe from mid-1920's
 

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!

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

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

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

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.

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

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

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.

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.

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

All of these recipes remind me of the fudge we made on the farm with fresh sweet cream. Yum! Thanks everyone.

I just made this recipe and it's very old but very easy. Not sure if its the one your looking for, but it is fantastic.

1 12 oz.pkg of Nestle's semi sweet choc. bits.
1 can of condensed milk (not evaporated)
2 squares of baking chocolate
1 cup of walnuts (chopped but left in big pieces)
1 tsp. vanilla
Melt everything together. Mix well.
Pour into a 8 or 9" square pan lined with WAX paper. Chill.
When ready, peel off wax paper and cut into squares.

Good Luck and I hope this could be the one.

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.

[QUOTE=Thumbilena;4769147]I just put on 10000 calories reading all of that. Yummmmmm good[/QUOTE

AMEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

This recipe sounds like the one that used to be on the Hershey's Cocoa can.. It was the best fudge.... Not sure about the blonde fudge

Here's the pdf and a jpg of the actual recipe.

Do you mean Sweetened Condensed Pet milk or Evaporated Pet milk in the recipe?

Chocolate Fudge

2 Squares unsweetened chocolate
2 C. sugar
1/4 t. salt
2 T. white corn syrup
1 C. Pet milk
1 t. vanilla
3/4 C. nuts

Melt chocolate over hot water in pan in which candy is to be cooked. Add sugar, salt and corn syrup and mix well. Add milk and blend well. Cook rapidly until sugar is dissolved, stirring constantly. Reduce flame and cook slowly to 236 degrees or until mixture forms a soft ball when dropped into water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool.

For Marshmallow Fudge: Increase chocolate to 3 squares. Cook, cool and heat as in Chocolate Fudge. When ready to put into greased pan, add 1 C. marshmallow, cut into bits, in place of nuts.

It says nonfat dry milk, so that would be powered milk.

OMG! As soon as I saw that image, I recognized it. My grandmother always used that recipe and had in her recipe box. I have a scar on my wrist where I got burned when I reached across while she was cooking the sugar mixture and a drop of it landed on me.

The fudge was usually so good, but it would sugar up on you if you weren't careful and follow it to the letter.

~ C

Fudge from Pet Milk Pamphlet
 

Pet Milk headquarters used to be located in St. Louis. The pamphlet isn't dated, however, this is an authentic recipe.

FUDGE

Butter a pan measuring 8 inches square.

Mix in a heavy 3-quart sauce pan:

2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt

Add gradually to dry ingredients, mixing well, a mixture of:

1 cup Pet Evaporated Milk
1/2 cup water
3 tablespoons corn syrup

Cook and stir over low heat until mixture comes to a boil and sugar is dissolved. Boil until candy reaches soft-ball stage (234 degrees F.), stirring often.

Then remove from heat and cool at room temperature until lukewarm (110 degrees F.), or until hand can be held comfortably on bottom of pan.

Add 1 1/2 teaspoons vanilla

Beat until candy is thick and creamy and begins to hold its shape. Then pour into prepared pan. When cool, cut into 1 1/2-inch squares. Makes 2 dozen squares.