Better Homes & Gardens Holiday Cook Book, 1959
Remarkable Fudge
Just velvety—wonderful! And so foolproof, you can make a big batch like this.
4 cups sugar
1 14 1/2-ounce can (1 2/3 cups) evaporated milk
1 cup butter or margarine
1 12-ounce package (2 cups) semisweet chocolate pieces
1 pint marshmallow creme
1 teaspoon vanilla
1 cup broken California walnuts
Butter sides of heavy 3-quart saucepan. In it combine sugar, milk, and butter.
Cook over medium heat to soft-ball stage (236°), stirring frequently.
Remove from heat and add chocolate, marshmallow creme, vanilla, and nuts. Beat
till chocolate is melted and blended. Pour into a buttered 9x9x2-inch pan. * Score in
squares, while warm ; cut when firm. Makes 3 dozen 1 1/2-inch pieces.
*For thinner pieces, pour fudge into 13 x 9½ x 2-inch pan.