This recipe was clipped from Successful Farming magazine in 1955. The recipe is typed below along with a scanned copy.

White Fruited Fudge
(Makes 1 1/2 pounds)

1 cup evaporated milk
3 cups sugar
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 cup chopped mixed candied fruit
1 teaspoon vanilla

Cook milk, sugar, and butter slowly until sugar dissolves, stirring constantly; then cook over medium heat to soft-ball stage (238°), stirring all the while. Cool to room temperature, lukewarm; add lemon juice, peel, candied fruit, and vanilla. Beat until mixture is thick and loses its gloss. Turn into buttered pan. Mark in squares. Makes 1 1/2 pounds.