Creamy Holiday Fudge

Creamy Holiday Fudge

A vintage recipe for classic Creamy Fudge; make this creamy fudge with sugar, milk, light corn syrup, salt, unsweetened chocolate, butter, vanilla, and walnut meats. This recipe was part of a 1964 "Help Yourself Booklet" distributed by General Motors in part with the Tested Recipe Institute/Ticonderoga Publishers, a division of Christmas Club.
A vintage recipe for Creamy Fudge


2 cups of sugar
1 cup milk
2 tablespoons light corn syrup
1/4 teaspoon salt
2 squares (1 ounce each) unsweetened chocolate
2 tablespoon butter or margarine
1 teaspoon vanilla
3/4 cup broken walnut meats


Combine sugar, milk, corn syrup, and salt in a saucepan. Cut chocolate into small pieces; add to sugar mixture. Stir over low heat just until sugar is dissolved. Bring slowly to boiling, stirring constantly. Reduce heat to very low and cook, without stirring to 226-degrees on a candy thermometer or until a little of the mixture dropped in very cold water forms a soft ball. If any sugar crystals form during cooking, remove them from the sides of the pan by wiping them off with wet cheesecloth wrapped around a fork, but do not stir the mixture. Remove from heat. Put butter and vanilla on top of the mixture and let the fudge cool, undisturbed until the bottom of the pan feels lukewarm. Beat in an electric mixer or by hand with a wooden spoon until very thick. Stir in nuts. Continue stirring until fudge loses its gloss and is very stiff. Turn immediately into a greased 8x8x2-inch pan. Cut into squares while still warm. Makes about 1 3/4 pounds of fudge. 



This recipe was included in a 1964 publication titled "Holiday Desserts" as a "Help Yourself Booklet" that was distributed by General Motors and produced by the Tested Recipe Institue/Ticonderoga Publishers, a division of Christmas Club. 


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