1930's

Chocolate Fudge

2 Squares unsweetened chocolate
2 C. sugar
1/4 t. salt
2 T. white corn syrup
1 C. Pet milk
1 t. vanilla
3/4 C. nuts

Melt chocolate over hot water in pan in which candy is to be cooked. Add sugar, salt and corn syrup and mix well. Add milk and blend well. Cook rapidly until sugar is dissolved, stirring constantly. Reduce flame and cook slowly to 236 degrees or until mixture forms a soft ball when dropped into water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool.

For Marshmallow Fudge: Increase chocolate to 3 squares. Cook, cool and heat as in Chocolate Fudge. When ready to put into greased pan, add 1 C. marshmallow, cut into bits, in place of nuts.