This clipping was pasted in the margin of one of those entries hand-written in German. If you are someone who can decipher the script, please let me know what it says. Meanwhile, I can barely remember when the only way to make fudge was to cook the sugar mixture to the soft-ball stage. You always ran the risk of it being grainy if you didn’t get it right. So, this recipe using evaporated milk and marshmallow creme was probably the talk of the Sunflower Club circuit and Mom latched on to this recipe in Hope Needham’s Drover’s Telegram Household column. At the end is a recipe (ingredients only) for a moist chocolate cake….guess you shouldn’t even have to ask what size pan or what temperature or how long, huh?
Dear Hope: Here is a new recipe for fudge that is really swell and very simple. It makes a large batch.
MILLION DOLLAR FUDGE
4 1/2 cups sugar
One 14 1/2 ounce can evaporated milk
1/2 cup butter or margarine
Let boil gently five minutes, then pour into a large mixing bowl and beat till blended. Add:
A 12 1/2 ounce chocolate bar, broken up
A jar of Marshmallow Creme (8 1/2 to 10 oz.)
2 squares (2 ox.) chocolate, shaved
1 teaspoon vanilla
A pinch of salt, if desired.
Put in large pan and cool till ready to cut.
Chocolate Cake that stays moist
1 cup sugar
1/2 cup shortening, and
2 beaten eggs.
1/2 cup sorghum
1 teaspoon soda
1 cup hot water
Add (to first mixture). Then add
1 3/4 cups flour
3 Tablespoons cocoa
1/2 teaspoon vanilla