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.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Roll-And-Cut Fudge
Requires no beating

Bring to a boil in medium saucepan 1 1/2 c. sugar and 2/3 c. evaporated milk, undiluted, stirring constantly, then let boil 10 minutes, stirring occasionally.

Mix together in a medium bowl, 1 pkg (8 oz.) semi-sweet chocolate squares, broken into small pieces, 1/2 c. marshmallow-cream, 1/4 c. butter or margarine, softened and 1/2 tsp. vanilla and then stir into boiling sugar syrup; mix well until chocolate has melted & mixture thickens. Pour onto waxed paper on a cookie sheet – top with another piece of paper. Roll out 1/2 in. thick. Chill 30 minutes.

Using cookie cutters in different shapes, cut fudge. Decorate lightly with icing and/or candied fruit or tinted sugar.

Use 1 by 14×10 in. sheet of fudge 1/2″ thick.

This recipe was written on a lined index card and found in a large collection, date unknown. It’s titled “Fonda” but I believe it should be “Fondant”. I’ve typed it below along with a scanned copy.

No Cook Fondant

1/3 c. marg or butter
1/3 c. light corn syrup
1/4 tsp salt
1 lb. confectioners sugar
1 tsp any flavoring

Knead like pie dough. May be stored in refrigerator & worked up later.

(May be used to stuff apricots, dates & etc.)

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Uncooked Fudge

1 lb. (3 3/4 c) sifted confectioners sugar
4 Tablespoon cream (no more)
1 egg, separated
3 Tablespoon – butter or margarine
3 squares (3 oz) unsweetened cooking chocolate

1 tsp. vanilla
1 c. chopped walnuts

Combine sugar, cream and beaten egg yolk;

Melt together chocolate and butter in saucepan;

Add to sugar mixture, blend well. Add vanilla and stiffly beaten egg white & walnuts.

Spread mixture in a buttered pan 8×8″ or use an ice cube tray. Allow to harden. Cut in desired size pieces.

To hasten hardening put in refrigerator.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Peanut Butter Fudge (Uncooked)

3/4 cup peanut butter, 1/2 cup soft butter, 1/2 c. white Karo syrup.

Cream together till smooth, blend in one box confectioners sugar.

Beat until smooth.

Add:

1 tsp. vanilla, 1/2 tsp. salt, & 1/2 cup nuts

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only), spelling corrected.

Snappy Turtle Munchos
Bake 350° for 10-13 minutes.

Sift together:

1 1/2 cups sifted flour
1/4 tsp. soda
1/4 tsp. salt

Cream:

1/2 cup oleo, gradually add
1/2 cup packed brown sugar, creaming well

Add:

1 unbeaten egg and 1 egg yolk (reserve egg white) beat well.

Blend in: 1/4 tsp. vanilla and 1/8 tsp. Maple flavoring.

Add dry ingreds, mix well and chill.

Arrange – Split pecan halves in groups of threes on a greased baking sheet to resemble head and legs of turtle.

Shape – by rounded tsp. into balls; dip bottoms into unbeaten egg white and press lightly onto nuts so tips of nuts will show.

Bake 350° – 10 to 13 min.

Cool and frost with Chocolate Frosting

Chocolate Frosting

Melt:

2 squares (2 oz.) unsweetened chocolate or 1/3 cup semi-sweet chocolate pieces in 1/4 c. milk and 1 Tblsp. oleo, blend until smooth.

Remove from heat.

Add 1 cup sifted confectioners sugar.

Beat until smooth and glossy.

If it’s too thin – keep adding sugar till it’s the right consistency.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Deluxe Peanut Butter Fudge

2 c. sugar
2/3 c. milk
1 c. smooth peanut butter
1 (7 oz) jar marshmallow creme
1 tsp vanilla
1 (6 oz) pkg semisweet chocolate morsels

Combine sugar & milk in heavy 2 qt. saucepan. Cook over low heat, stirring occasionally, until mixture reaches 236° (soft ball stage).

Remove from heat. Add peanut butter, marshmallow-creme, and vanilla. Beat to blend mixture. Pour into lightly buttered 8-inch sq. baking pan. Cool completely.

Melt. choc. morsels over hot water in the top of a double boiler and stir to blend. Spread over cooled fudge.

Cut into 1 1/4-inch squares.

Makes 36 pieces or 1 3/4 lb.

This recipe card for making fondant candies was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Easy Fondant Candies

3 (1 lb) boxes confectioners sugar
1 c melted butter or regular margarine
1 (14-oz) can sweetened condensed milk (not evaporated)

Sift 2 lb of the confectioners sugar into mixing bowl. Add butter and sweetened milk, mixing well with wooden spoon. Sift and knead in remaining 1 lb. confectioners sugar. This makes 4 lb of fondant. Flavor & shape fondant as desired; as follows.

To Store: Wrap in plastic wrap or aluminum foil & ref. up to six weeks.

Fondant Balls: Use 1 lb fondant. Knead in 1 tsp. vanilla. Shape in 3/4 in. balls. Roll in colored decorating sugar or in multicolored sprinkles. 56 balls.

Candied Fruit Squares: Use 1 lb fondant. Knead in 1 tsp vanilla, and 1/2 c. finely chopped, mixed candied fruit. Roll out on waxed paper lightly dusted with conf. sugar to 10×5 in. rectangle. Cut into 1 1/4″ squares, using wet knife. Cut 16 red candied cherries in half. Top each sq. with a cherry half. Makes 32 pieces.

Peppermint Pinwheel Patties: Use 1 lb fondant. Knead in 1 tsp. peppermint extract. Divide fondant in half. Knead 4 drops green food coloring into half of fondant.

Roll out green fondant on waxed paper lightly dusted with sifted confectioners sugar to 10 x 7 1/2 in. rectangle. Repeat with white fondant, rolling out on another piece of waxed paper. Invert white fondant on green fondant and peeling off waxed paper. Roll up like a jelly roll, starting at wide end and peeling off waxed paper as you roll. Warp in plastic wrap and refrigerate until firm, about 2 hours. Cut into 1/4 inch slices. Makes 40 patties.