This recipe was written on a lined index card and found in a large collection, date unknown. It includes a variation for marshmallow fudge (written on the back). I’ve typed both below along with a scanned copy (front side only).
Chocolate Fudge
2 c. sugar
1 or 2 squares chocolate
1/8 tsp. cream of tartar or
2 Tbsp. corn sirup
2/3 c. milk
1 tsp. vanilla
2 Tbsp. butter
Mix the sugar, milk, grated chocolate, cream of tartar or corn sirup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage (238°). Remove from the stove, add the butter, but do not stir it in.
When lukewarm, add the vanilla and beat until it creams; that is, until the shiny appearance disappears and the fudge will hold its shape when dropped from the spoon.
Spread it in a buttered pan and when it hardens mark it into squares.
Marshmallow Fudge
To the recipe for chocolate fudge, add three tablespoons of marshmallow cream just after taking it from the fire.
Beat well and pour into buttered pans.