Hey, my mom used to make that!

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!