Good to Know The Next Big Thing Timeless Traditions

1957: Oh, Fudge!

No holiday party is complete without a creamy, velvety plate of fudge! This year, re-create this recipe from 1957 for a timeless take on this dessert.

A Christmas classic, this delectable fudge recipe is sure to be a real crowd-pleaser this year! Get creative with this 1950s recipe and add assorted nuts or fruit flavors for a tasty holiday treat. Read on to see the entire recipe or click the button below to jump to the 1957 BH&G issue.

Oh, Fudge! Recipe:

What You'll Need:

4 cups sugar

1 14.5-oz. can evaporated milk

1 cup butter or margarine

1 12-oz. package semi-sweet chocolate pieces

1 pint marshmallow creme

1 teaspoon vanilla

1 cup broken walnuts

  1. Butter sides of 3-quart saucepan. In it, combine sugar, milk, and butter.
  2. Cook over medium heat to soft-ball stage (236 degrees) stirring frequently.
  3. Remove from heat; add chocolate, marshmallow creme, vanilla, and nuts. Beat until chocolate is melted and blended.
  4. Pour into a buttered 9x9-inch pan. Score into squares while warm and chill until firmly set.
SEE PAGES FROM THE 1957 ISSUE