Candies and fudge Feed

Retro Holidays: Ribbon Fantasy Fudge

When a fudge recipe tells you to stir constantly, it means STIR CONSTANTLY.

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Ribbon Fantasy Fudge
1981 recipe from vintage Kraft advertising

3 cups sugar
1 1/2 sticks butter
6-oz. pkg. semi-sweet chocolate pieces
2/3 cup evaporated milk (5 1/3 oz.)
7-oz. jar Kraft marshmallow creme
1/2 cup peanut butter (crunchy or creamy style)
1 tsp. vanilla

Combine 1 1/2 cups sugar, 6 tbsp. butter and 1/3 cup milk in heavy 1 1/2 quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted.

Add 1 cup marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into greased 13×9 inch pan. (Personally, I line the pan with aluminum foil and grease that; makes it much easier to get the fudge out and cut nice neat pieces later.)

Repeat above steps substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares. Makes 3 pounds.


When keying in recipes for this blog, I use the term aluminum foil. But when speaking, I give away my age and call the stuff tin foil.

Tin foil is the new icebox. 


Recipe via ClickAmericana
eynolds ad via Pinterest

Homemade low-cal candy


Whipped Carnation Instant Rainbow Candy
Old recipe from 1958 Carnation advertising

1/2 cup cold water
3 tbsp. (3 envelopes) unflavored gelatine
2 cups sugar
2 tbsp. light corn syrup
3/4 cup water
1 tsp vanilla
2 1/2 cups whipped Carnation Instant Nonfat Dry Milk

Combine 1/2 cup water and gelatine in large mixing bowl. Mix sugar, syrup and 3/4 cup water in saucepan; cook over medium heat, stirring constantly, until syrup reaches rolling boil. Cook 5 minutes without stirring. Pour hot syrup over gelatine and stir until gelatine dissolves. Add vanilla. Cool at room temperature to thick syrup consistency (about 1 hour), stirring occasionally. Add whipped Carnation Instant to cooled syrup. Blend with rotary beater or mixer until smooth. Pour into buttered 9-inch square pan. Chill 1 hour. Cut into squares; roll in plain, toasted or colored coconut, or chocolate shot. Makes 49 squares.


I love vintage Christmas tree ornaments, do you?


Image via Tater Tots and Jello

Sugar-Frosted Dainties a.k.a. homemade gum drops

This vintage ad has a photo of something called "Sugar-Frosted Dainties." To get the recipe, one would have had to write to Knox for the recipe and I didn't do that because, well, I was born before this ad ran.

However, I recently found a neat little recipe that makes homemade gum drops that look just like the Sugar-Frosted Dainties. 

The recipe is very easy and the results are a delight. I'm making lots and lots of them as Chrsitmas gifts this year.


Homemade Gum Drops

1 cup granulated sugar
3/4 cup apple juice
1 package Jell-o Gelatin, 4 serving size-color of your choice
1 envelope unflavored gelatin
1/2 teaspoon lemon juice
extra sugar for rolling

Coat a Loaf pan with cooking spray. You can also use an 8x8 pan, though the gumdrops will be thinner. Place pan in refrigerator until ready to use.

Combine all ingredients in a medium sauce pan, let sit for 1 minute. Bring to a boil over medium heat, stirring constantly. Once you reach a steady boil, continue to boil for 1 full minute. Pour into chilled pan and return to refrigerator for 3-4 hours.

Once gelatin is set, run knife around edges to loosen. Using a spatula, remove gumdrop slab to wax paper and cut into desired shapes using a sharp knife. If knife starts to get sticky, run under hot water. Transfer cut gumdrops to a tray lined with fresh wax paper to dry at room temperature for at least 10 hours, preferably overnight. I placed my tray in the cold oven to dry. Roll gumdrops in granulated sugar and store in airtight container.


If you want to go vintage all the way, you can put your homemade gum drops into a milkglass candy dish, like this one.


Ad via my other blog Found in Mom's Basement
Recipe via Chocolate Chocolate and More

Retro Sweet: Double-Chocolate Fudge


Double-Chocolate Fudge
recipe from 1993 Borden advertisement

2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) package milk chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 tbsp. cream or milk
2 tsp. vanilla extract
1 cup chopped walnuts (optional)

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand, 1tbsp. cream and 1 tsp. vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand, 1 tbsp.cream and 1 tsp. vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. Chill 2 hours, or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosley covered at room temperature.

Via Aunt Simply Living

Retro Homemade Candy: Chocolate Peanut Bark

This easy-to-make confection would be a great hostess gift.

Chocolate peanut bark

Chocolate Peanut Bark

recipe from 1953 advertisement

Melt 1 pkg. (1 cup) Rockwood Chocolate Bits over hot water. Stir till smooth. Remove from heat. Add 1/2 cup whole Spanish peanuts or coarsely chopped salted or unsalted regular peanuts. Pour on waxed paper. Flatten. Chill. Makes 24 to 30 pieces.

Via Classic Film

Retro Fudge


Fudge recipe

1957 recipe from old Pet ad

1. Mix in heavy 2-quart saucepan... 2 1/4 cups sugar, 1/4 cup butter or margarine, 3/4 cup Pet evaporated milk, 5-oz. jar marshmallow creme (1 cup).

2. Cook and stir to a full, all-over boil. Boil and stir over medium heat 5 minutes. Take off heat.

3. Stir in 6-oz. pkg. semi-sweet chocolate pieces.

4. Stir until chocolate is completely melted and blended into mixture.

5. Pour into buttered 8- or 9-inch pan. Press shelled walnut halves into top of fudge. Cool thoroughly. Cut into about 2 to 3 dozen pieces. Makes 2 lbs.

 Click here for Marshmallow Fluff's famous fudge recipe.

Retro Christmas: Fudgie Scotch Ring

 Here's another recipe to consider for your holiday baking. 

It's also another excuse to buy a vintage candy dish.

Holiday fudge recipe

Fudgie Scotch Ring
Old recipe from 1970s Nestles advertising

1 6-oz. pkg. (1 c.) Nestle’s Semi-Sweet Chocolate Morsels
1 6-oz. pkg. (1 c.) Nestle’s Butterscotch Morsels
1 can Borden Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 c. coarsely chopped Diamond Walnuts
1/2 tsp. vanilla extract
1 c. Diamond Walnut halves

  1. MELT chocolate & butterscotch morsels with sweetened condensed milk in top of double boiler over hot (not boiling) water. Stir occasionally till morsels melt and mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour till mixture thickens. Line bottom of 9″ pie pan with a 12″ square of foil. Place 3/4 cup walnut halves in bottom of pan, forming 2″ wide flat ring.
  2. SPOON chocolate mixture in small mounds on top of walnuts to form ring. Decorate with remaining walnuts.
  3. CHILL in refrigerator until firm enough to slice. Cut into 1/2 inch slices.

Makes about 36 slices.


Yeah, I'm a sucker for vintage milkglass. 


Image via Inspire Bohemia

Retro Fudge Recipe


Here's the 1950 recipe for Can't Fail 5-Minute Fudge.

Mix 2/3 cup (small can) undiluted Carnation Evaporated Milk, 1 2/3 cups sugar and 1/2 tsp. salt in saucepan over low heat. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat.

Add 1 1/2 cups (16 medium) diced marshmallows, 1 1/2 cups Baker's chocolate or caramel chip, 1 tsp. vanilla and 1/2 cup chopped nuts. Stir 1 - 2 minutes or until marshmallows melt. Pour into buttered 9-inch square pan. Decorate or make into roll. Or spoon into drops on waxed paper.

Makes about 2 pounds.

 Click here for a recipe for butterscotch rolled cookies.

Via ccerruti

Let the holiday baking begin


Today I start posting old recipes for holiday treats.

First off, one of my favorites, Marshmallow Fluff's Never-Fail-Fudge.

2 1/2 c. sugar
3/4 tsp. salt

1/2 stick butter or margarine

1 5 oz. can evaporated milk (2/3 c.)

1 Jar (7 1/2oz) Marshmallow Fluff

3/4 tsp. vanilla

1 12-oz. package semi-sweet chocolate pieces

1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test). Remore from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.


The factory where Marshmallow Fluff is made is only about a mile from where I live. It's a surprisingly small operation, with only about 20 employees. Because Fluff is made from non-perishable ingredients (it's basically sugar and powdered egg whites), the whole operation is relatively simple. It's a family-run company and, by all accounts, the owners are nice people. Small wonder then that Marshmallow Fluff is a New England institution.

Images: My Vintage Vogue, Tally ho!