‘Tis the season! The season for fudge, that is. I have been setting aside vintage fudge recipes I’ve come across all year so that I can do the very difficult job of testing out fudge recipes for you guys!
And because I figured Tom needs a little treat for being such a good sport this year.
This is Magic Chocolate French Fudge!
AuthorRetroRuth
From The Dessert Lover's Handbook, Eagle Brand, 1973
Tested Recipe!
[cooked-sharing]
In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.
Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.
Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.
Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds
Ingredients
Directions
In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.
Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.
Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.
Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds
Notes
This fudge recipe comes from a Borden Eagle cookbook form 1973, but this recipe has been around for far longer than that. Almost every Borden book I have has this recipe in it, and it is probably the easiest fudge recipe I’ve ever seen. Just a few ingredients, no boiling or beating and you have candy!
Lined with wax paper, so my fudge doesn’t stick everywhere!
This probably took about 5 minutes to get to this point. The hardest part was waiting for it to cool in the fridge!
“This is good.”
“Is it?”
“Yep. Very chocolat-y.”
The Verdict: Yummy Chocolate Candy
From The Tasting Notes –
Though not the same texture as boiled fudge, this is good candy. It has a good texture (soft and thick), has a great chocolate flavor and was fast to make. A winner all around!
This is the fudge I have always made!
Nut meats. Tee hee! 😀 😀 😀
This is the fudge we always made. We did add chopped walnuts though.
i use 12 oz bag of semisweet chips and a 6 oz bag of butterscotch chips when I make this…really good! Make it every year
Meh, as candy…GROOVY (Yep, child of the 60’s-70’s, I am) as hot fudge sauce for ice cream:-)
So glad to find this recipe. This is my husband’s favorite recipe. He would make this one and I would make the one with marshmallow fluff and have guests vote on the best one every Christmas! His won most years!