The "Original" Fudge

1 can sego milk Grandma Marilyn Black
4 1/2 cups white sugar
1 1/3 cubes of butter

Boil briskly for 6-7 minutes. Remove from stove. Add two 5-6 oz marshmallow jars. Mix well. Add 13 oz. Hershey chocolate bar, chipped or one 48 cents bar and one 10 cents bar. Add one pound nuts and 2 tsp vanilla. Pour into a buttered dripper. Makes 5 pounds.

This is what the original recipe says verbatim.



The Fudge Recipe Today Kathryn Black Ricks

1 12-oz can evaporated milk
4 1/2 cups white sugar
1 1/3 cups butter
2 (5-6 oz) jars of marshmallow cream
13 oz hershey chocolate bar, chopped
1 pound nuts (walnuts, pecans, or almonds)
2 tsp vanilla

Boil briskly 6-7 minutes. Remove from stove. Add (2) 5-6 oz jars of marshmallow. Mix well. Add chocolate. Add nuts and 2 tsp vanilla. Pour into greased cookie sheet. Makes 5 pounds.


At Christmas time, my mother would make this fudge by the batches! I loved it! It was so sweet and I loved the consistency of the fudge. Of course, I am biased to Mom's fudge and this fudge is more nostalgic than anything. She would more often than not use walnuts for her choice of nuts, which usually, after a million pieces, tends to rip your mouth up. Mom would cut up the fudge into little 1 inch squares and place them into those circular Christmas tins and place them in the freezer. It was so fun to sneak a piece when she wasn't looking! The fudge was ultimately always given away to friends and neighbors after my family had gotten their share of mom's super sweet, nutty, chocolatey fudge.