SUBMITTED BY Rosetta Sperring of Rosetta’s Sweet Treats visit her blog
Here are some fudge recipes that I typed up from a very old newspaper article from years and years gone by. The newspaper clipping was from a very old cookbook we got at an auction…I’ll post the clipping, it’s in black and white here, but the article was very old and yellow. Here are the recipes, and the photo newspaper clipping is what I had to enlarge to see the recipe better to type up. You can tell by the recipes are also old by the way they explain what to do top make it.
Marshmallow Cream Fudge
Cook two cupfuls of light brown sugar, half a cupful of evaporated milk, I Tablespoon of butter until it forms a soft ball in cold water. Remove from fire and beat in one cupful of marshmallow cream and a pinch of salt. Flavor with vanilla and add one cupful of chopped walnuts. Pour into buttered square pan, when cool, mark in squares.
Chocolate Fudge
Two cupfuls of granulated sugar, half a cupful of milk, bring to a boil, then add two Tablespoonfuls of cocoa mixed with a little milk. Boil until it forms a soft ball when dropped into cold water. Add a Tablespoonful of butter, half a cupful of raisins and one teaspoonful of vanilla extract and beat for five minutes. Pour into buttered tin and cut in squares.
Maple Fudge
Two pounds of brown sugar, one Tablespoon of butter, three quarters of a cupful of milk; boil until it begins to thread from spoon. Then take off fire and add one Tablespoon of vanilla. Stir until cool and turn into buttered pan to harden. Two Tablespoons of chocolate added before you boil mixture makes a good chocolate fudge.
Layer Fudge
Part 1: Chocolate-Ingredients.
Two cupfuls of granulated sugar, three teaspoonfuls cocoa, half a cupful milk, butter size of an egg, pinch of salt; put these in saucepan and cook until mixture forms a ball when dropped in cold water, take from fire, add one teaspoonful vanilla and beat until thick and creamy; pour into buttered pan and set aside to cool.
Part 2: Vanilla-Ingredients: Two cupfuls sugar, half a cupful milk, butter size of small egg; cook same as chocolate and when taken from stove, add one teaspoon vanilla and two teaspoonfuls grated cocoa and beat until creamy; then pour the chocolate fudge and let it harden, cut into squares and it will be ready to serve.
Favorite Fudge
Melt a quarter cupful of butter, mix together in a separate dish, one cupful of white sugar, one cupful of brown sugar, a quarter cupful of molasses and a half cupful of cream. Add this to the butter and after it comes to the boiling point, continue to boil for two and a half minutes, stirring rapidly. Then stir constantly until the mass thickens. Pour into a buttered pan, and when cool, cut in squares.
Here are some fudge recipes that I typed up from a very old newspaper article from years and years gone by. The newspaper clipping was from a very old cookbook we got at an auction…I’ll post the clipping, it’s in black and white here, but the article was very old and yellow. Here are the recipes, and the photo newspaper clipping is what I had to enlarge to see the recipe better to type up. You can tell by the recipes are also old by the way they explain what to do top make it.
Marshmallow Cream Fudge
Cook two cupfuls of light brown sugar, half a cupful of evaporated milk, I Tablespoon of butter until it forms a soft ball in cold water. Remove from fire and beat in one cupful of marshmallow cream and a pinch of salt. Flavor with vanilla and add one cupful of chopped walnuts. Pour into buttered square pan, when cool, mark in squares.
Chocolate Fudge
Two cupfuls of granulated sugar, half a cupful of milk, bring to a boil, then add two Tablespoonfuls of cocoa mixed with a little milk. Boil until it forms a soft ball when dropped into cold water. Add a Tablespoonful of butter, half a cupful of raisins and one teaspoonful of vanilla extract and beat for five minutes. Pour into buttered tin and cut in squares.
Maple Fudge
Two pounds of brown sugar, one Tablespoon of butter, three quarters of a cupful of milk; boil until it begins to thread from spoon. Then take off fire and add one Tablespoon of vanilla. Stir until cool and turn into buttered pan to harden. Two Tablespoons of chocolate added before you boil mixture makes a good chocolate fudge.
Layer Fudge
Part 1: Chocolate-Ingredients.
Two cupfuls of granulated sugar, three teaspoonfuls cocoa, half a cupful milk, butter size of an egg, pinch of salt; put these in saucepan and cook until mixture forms a ball when dropped in cold water, take from fire, add one teaspoonful vanilla and beat until thick and creamy; pour into buttered pan and set aside to cool.
Part 2: Vanilla-Ingredients: Two cupfuls sugar, half a cupful milk, butter size of small egg; cook same as chocolate and when taken from stove, add one teaspoon vanilla and two teaspoonfuls grated cocoa and beat until creamy; then pour the chocolate fudge and let it harden, cut into squares and it will be ready to serve.
Favorite Fudge
Melt a quarter cupful of butter, mix together in a separate dish, one cupful of white sugar, one cupful of brown sugar, a quarter cupful of molasses and a half cupful of cream. Add this to the butter and after it comes to the boiling point, continue to boil for two and a half minutes, stirring rapidly. Then stir constantly until the mass thickens. Pour into a buttered pan, and when cool, cut in squares.
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