I've been writing a series called Great Grandma's Kitchen where I feature recipes that I've found in the big box of cookbooks and recipes that once belonged to my great-grandma and great-great grandma. They're treasures for sure!
Recently, I was looking through a recipe box, trying to find something chocolatey to show off, and I came across several versions of the same recipe. Most everyone is familiar with "Magic Fudge"---the kind where you just mix up chocolate chips and sweetened condensed milk---melt it, chill it and eat it! Well, according to grandma's recipe box, this one has been circulating for awhile under a couple of other assumed names!
This Nestle® version from 1957 is called, Safety Fudge, and involves melting the chocolate chips over hot water (double boiler method) to make it "safe" for children to make. The tag line invites moms to "let junior chefs make it" and suggests adding peanut butter, nuts, raisins, Nescafe®, or gumdrops. Gumdrops? Well...maybe.
A little later version is called 12- Minute Magic French Fudge and was put out by Eagle® Brand. What makes this one "French" is beyond me, but maybe they were playing to a '60s fad.
Here's my version. Maybe someday my great granddaughter will be sharing it with her friends!
Chocolate Vanilla-Mint Fudge
2 c. chocolate chips
2 c. white chocolate chips
14 oz. sweetened condensed milk
1 tsp. peppermint extract
green food coloring
Line the bottom of a square pan with wax paper (I used an 8 inch pan) and set aside. Place the chocolate chips and half the can of sweetened condensed milk in a bowl and microwave/stir until smooth. Pour into the pan and spread evenly. Place the white chocolate chips and the rest of the milk into a bowl and microwave/stir until smooth. Add peppermint and food coloring, stir well, spread evenly over chocolate fudge. Use a knife to swirl parts of the two fudges together for a pretty design. Refrigerate until firm then place on counter until it reaches room temperature. Run a knife around the edges of the pan and turn the fudge out onto a cutting board. Remove the wax paper and cut into squares.
|Thanks so much to Stephanie Lynn for featuring this recipe on her Creative Readers Projects post!|
Thank you to Ivy and Elephants for the feature as well!