Here is the sixth page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.

CHOCOLATE-PEANUT FUDGE

MELT over hot water:

2 squares (2 oz.) unsweetened chocolate

COMBINE in mixing bowl and stir smooth:

1 package Magic Frosting Sugar
1/3 cup milk
1/2 teaspoon vanilla

Stir in melted chocolate.

BLEND together in small bowl:

1/2 cup peanut butter
2 tablespoons (1/4 stick) soft butter or margarine

Add to sugar mixture and stir until smooth.

STIR in:

1/2 cup salted peanuts

Spread quickly in buttered 8″x8″ pan. Chill; cut into squares. Makes about 1-1/2 lbs.

COCONUT FUDGE

COMBINE in small bowl or saucepan:

2 tablespoons milk
1 tablespoon light corn syrup
1/4 cup (1/2 stick) soft butter or margarine

Heat over hot water or very low heat just until butter melts. Remove from heat.

ADD:

1 teaspoon vanilla
Dash of salt

EMPTY into mixing bowl:

1 package Magic Frosting Sugar

POUR in butter mixture; stir until all sugar is moistened. Then, form stiff mixture into a ball and work with hands until smooth.

KNEAD in 1-1/2 cups flaked coconut. Press onto buttered plate or foil.

MELT 2 oz. semi-sweet chocolate (bar type) and spread evenly over top of candy. Chill and cut into squares. Makes about 1-1/4 lbs.

CHOCOLATE FUDGE

MELT over hot water:

1 cup (6 oz. pkg.) semi-sweet chocolate pieces
1/4 cup (1/2 stick) butter or margarine

COMBINE in bowl and stir smooth:

1 package Magic Frosting Sugar
1 teaspoon vanilla plus undiluted evaporated milk (at room temperature) to make 1/3 cup
1/4 teaspoon salt

ADD melted chocolate-butter mixture and stir until blended.

ADD:

1 cup coarsely chopped nuts

Spread quickly in 8″ or 9″ buttered pan. Chill about 30 minutes or until set. Cut into squares and store, covered, in refrigerator. Makes about 1-1/2 lbs.