‘Tis the season! The season for fudge, that is. I have been setting aside vintage fudge recipes I’ve come across all year so that I can do the very difficult job of testing out fudge recipes for you guys!

And because I figured Tom needs a little treat for being such a good sport this year.

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This is Magic Chocolate French Fudge!

AuthorRetroRuth
Rating

From The Dessert Lover's Handbook, Eagle Brand, 1973

Tested Recipe!

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 18 oz semi-sweet chocolate chips
 1 can sweetened condensed milk
 1 pinch salt
 1 ½ tsp vanilla
 ½ cup nut meats or mini chocolate chips

1

In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.

2

Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.

3

Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.

4

Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds

Ingredients

 18 oz semi-sweet chocolate chips
 1 can sweetened condensed milk
 1 pinch salt
 1 ½ tsp vanilla
 ½ cup nut meats or mini chocolate chips

Directions

1

In the top of a double boiler, melt chocolate over hot water; stir occasionally. Remove from heat.

2

Add sweetened condensed milk, salt, vanilla and nut meats, if used. Stir only until smooth.

3

Turn into waxed paper-lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate for two hours or until firm.

4

Turn candy out onto a cutting board. Peel of paper, and with a sharp knife cut fudge into serving-sized pieces. Store in an airtight container.
Yield: About 1 3/4 pounds

Magic Chocolate French Fudge

This fudge recipe comes from a Borden Eagle cookbook form 1973, but this recipe has been around for far longer than that. Almost every Borden book I have has this recipe in it, and it is probably the easiest fudge recipe I’ve ever seen. Just a few ingredients, no boiling or beating and you have candy!

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Lined with wax paper, so my fudge doesn’t stick everywhere!

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This probably took about 5 minutes to get to this point. The hardest part was waiting for it to cool in the fridge!

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“This is good.”

“Is it?”

“Yep. Very chocolat-y.”

The Verdict: Yummy Chocolate Candy

From The Tasting Notes –

Though not the same texture as boiled fudge, this is good candy. It has a good texture (soft and thick), has a great chocolate flavor and was fast to make. A winner all around!

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