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