Fabulous Fudge Via Clementine Paddleford

Martha Price


In the 1950's and 1960's Clementine Paddleford had a recipe column in This Week Magazine. At one point she requested time-saving recipes from her readers. Among the deluge was this recipe for fudge. Ms. Paddleford stated that her home economist recipe testers declared this fudge the best they had ever tested - or tasted!

Many of the recipes were published in the cookbook "Clementine Paddleford's Cook Young Cookbook", published in 1966, and no doubt long out of print.


★★★★★ 2 votes

4 lbs
10 Min
10 Min
Stove Top


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4 1/2 c
1 can(s)
evaporated (not sweetened) milk (12-14.5 oz)
1/2 tsp
1/4 lb
butter (1 cube)
bars sweet chocolate (2 oz each)
12 oz
semi-sweet chocolate chips
2 c
chopped pecans
1 jar(s)
marshmallow creme (7 oz)
1 tsp
vanilla extract

How to Make Fabulous Fudge Via Clementine Paddleford


  • 1In saucepan, combine milk, sugar, salt and butter. Bring to a boil. Cook 5 minutes, stirring constantly.
  • 2Add remaining ingredients. Stir until chocolate is melted and ingredients are well blended.
  • 3Pour into two buttered 9-inch by 9-inch by 2-inch pans (or equivalent). Chill until firm.

Printable Recipe Card

About Fabulous Fudge Via Clementine Paddleford

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #sweet, #fast, #fudge

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