Marshmallow Fudge © 1952

Chocolate-y fudge, creamy marshmallows -- m-m-m, delicious!

1. Grease a pan measuring about.....{ 9x5 inches (For 1 1/3 lbs.) {9 inches square (For 2 1/4 lbs.)

2. Put into bottom of pan.....{quartered MARSHMALLOWS { 8 (For 1 1/3 lbs.) { 16 (For 2 1/4 lbs.)

3. Mix in a a 1/2 or 3-qt. heavy saucepan until well blended, then cook and stir over medium heat until mixture comes to a boil and sugar is dissolved.....{COCOA { 1/3 cup (For 1 1/3 lbs.) { 2/3 cup (For 2 1/4 lbs.)
{SUGAR { 1 1/2 cups (For 1 1/3 lbs.) { 3 cups (For 2 1/4 lbs.)
{CORN SYRUP { 1 1/2 tablesp. (For 1 1/3 lbs.) { 3 tablesp. (For 2 1/4 lbs.)
{PET MILK { 1/2 cup (For 1 1/3 lbs.) { 1 cup (For 2 1/4 lbs.)
{WATER { 1/4 cup (For 1 1/3 lbs.) { 1/2 cup (For 2 1/4 lbs.)

4. Boil until candy reaches soft ball stage (see note below) stirring often. Cool at room temperature, without stirring, until lukewarm.

5. Add, then beat until candy is thick and creamy and starts to lose its shine.....{ SALT { few grains (For 1 1/3 lbs.) {1/8 teasp. (For 2 1/4 lbs.)
{VANILLA {3/4 teasp. (For 1 1/3 lbs.) {1 1/2 teasp. (For 2 1/4 lbs.)

6. Put on top of marshmallows and spread to edges of pan. When firm, cut into 1 1/2-inch squares. Makes.....{ 1 1/2 dozen (For 1 1/3 lbs.) {3 dozen (For 2 1/4 lbs.)

For Plain Fudge:
Follow recipe for Marshmallow Fudge, omitting the marshmallows.
Note: Drop a tiny bit of the hot mixture into a bowl of cold (not ice) water. If the candy stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the candy has cooked long enough. Be sure to take the pan off the heat while testing the candy.

Holiday Time in Your Kitchen