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fabulous fudge via clementine paddleford

(2 ratings)
karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

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 ratings)
yield 4 lbs
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For fabulous fudge via clementine paddleford

  • 4 1/2 c
    sugar
  • 1 can
    evaporated (not sweetened) milk (12-14.5 oz)
  • 1/2 tsp
    salt
  • 1/4 lb
    butter (1 cube)
  • 6
    bars sweet chocolate (2 oz each)
  • 12 oz
    semi-sweet chocolate chips
  • 2 c
    chopped pecans
  • 1 jar
    marshmallow creme (7 oz)
  • 1 tsp
    vanilla extract

How To Make fabulous fudge via clementine paddleford

  • 1
    In saucepan, combine milk, sugar, salt and butter. Bring to a boil. Cook 5 minutes, stirring constantly.
  • 2
    Add remaining ingredients. Stir until chocolate is melted and ingredients are well blended.
  • 3
    Pour into two buttered 9-inch by 9-inch by 2-inch pans (or equivalent). Chill until firm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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