7-pound Quick Fudge

Here is one of the many candy recipes....

7-pound Quick Fudge
Mrs. J. E. Rockhold

7 cups sugar
1 large can evaporated milk
1 stick margarine
2 giant chocolate bars
1 large package chocolate chips
1 pint marshmallow cream
1 cup nutmeats, chopped

Melt margarine. Mix with evaporated milk and sugar and boil 8 to 9 minutes. Meanwhile break chocolate bars into pieces in large mixing bowl. Add chocolate chips. Pour boiled mixture over chocolate. Stir until melted. Add marshmallow cream and nutmeats. Stir well and pour into buttered pans. Makes approximately 7 pounds.

Chocolate Marshmallow Fudge

Who is a fudge recipe to save for those upcoming holidays.

Chocolate Marshmallow Fudge
Mrs. Jerry W. Franklin

4 cups white or brown sugar
1 tall can evaporated milk
1 stick butter or margarine
1 ( 12oz) package chocolate chips
1 jar marshmallow fluff
1 teaspoon vanilla
1 cup nutmeats, chopped ( optional)

Put sugar, milk and butter into saucepan. Cook over medium heat until mixture reaches soft ball stage when tested in water. Remove from heat and add chocolate chips and jar of marshmallow fluff. Stir , but do not beat. Add vanilla and nutmeats. Blend well. Pour into buttered plate or dish to cool. Makes 4 pounds.

White fudge with Black Walnuts

Black Walnut season is just around the corner here in the Ozarks.


White Fudge with Black Walnuts

3 cups sugar
1/2 cup white corn syrup
1 cup half and half
1 teaspoon vanilla
1 rounded Tablespoon butter
1 cup Black walnuts

Cook sugar, corn syrup and half and half to soft ball stage. Remove from heat and add vanilla, butter and nutmeats. Beat until creamy and begins to set. Pour into buttered pan. Cool and cut.

Mrs. Stover`s Fudge

Here is a recipe for your candy making file of recipes,It is very rich, would be good for those chocolate lovers out there.
This recipe is from 1968.

Mrs. Stover`s Fudge
Mrs. pearl L. Richter

3 large milk chocolate candy bars ( 9 1/4 oz)
3 packages chocolate chips, about 3 cups
1 jar marshmallow cream ( 7 1/2-oz size)
1/2 stick margarine
1 cup nutmeats ( or leave out)
1 large can evaproated milk
3 cups sugar

Break chocolate bars in pieces and combine with chocolate chips. Pour marshmallow cream on top. Combine and bring to a boil, sugar, evaporated milk and margarine. Boil for 8 minutes. While still hot, pour over chocolate in bowl. Stir well with spoon, then beat with mixer until well mixed. Add nutmeats and mix well. Pour into two large buttered cookie sheets. Makes about 5 pounds.


* note can line cookie sheets with wax paper for easy clean-up, Butter the wax paper