fabulous fudge via clementine paddleford
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 lbs
Ingredients
- 4 1/2 cups sugar
- 1 can evaporated (not sweetened) milk (12-14.5 oz)
- 1/2 teaspoon salt
- 1/4 pound butter (1 cube)
- 6 - bars sweet chocolate (2 oz each)
- 12 ounces semi-sweet chocolate chips
- 2 cups chopped pecans
- 1 jar marshmallow creme (7 oz)
- 1 teaspoon vanilla extract
How To Make fabulous fudge via clementine paddleford
-
Step 1In saucepan, combine milk, sugar, salt and butter. Bring to a boil. Cook 5 minutes, stirring constantly.
-
Step 2Add remaining ingredients. Stir until chocolate is melted and ingredients are well blended.
-
Step 3Pour into two buttered 9-inch by 9-inch by 2-inch pans (or equivalent). Chill until firm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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