See’s Fudge Candy

My Grandmother was given this recipe in 1943. I have no idea where she got it from and can’t ask her now. Some of the measurements like 1 tall can of milk… I have no idea how many ounces that meant… I had to call my dear Mother… MOM???? LOL! ok I have it.

See’s Fudge Candy cira 1943

1 Tall Can Milk – condensed milk = 12-13 ounces or 1-1/2 cups (two small cans)
4-1/2 cups sugar
3 – 6 ounce packages of chocolate chips (18oz)
1 – 14 ounce (aprox.) cream marshmallow in the jar
1/2 cup butter = 1 cube – cut up
2 Tablespoons Vanilla
3 cups walnuts chopped

Step I
Put Marshmallow cream, butter, walnuts, chocolate chips, vanilla into a large bowl and set aside

Step II
In a large sauce pan, mix milk, sugar and bring to a boil. When at a rolling boil – cook 9-12 minutes, stirring constantly/

Step III
Remove from stove and pour over bowl (step I) and mix until all the chocolate chips melt and blend. (may need help -1 pour and 1 mix)

Pour into 9″x13″ buttered baking dish and cool. Can set in refrigerator for 1/2 hour or longer until hard.

Remove and cut into small squares. Very Rich!

Makes 4-1/2 pounds

If you cook longer it tends to be a bit drier and cuts better, cooks less it is softer.


Almond Rocca

For as long as I remember we had Almond Roca as one of the many Candies my Grandmother and Mother made for Christmas.

Almond Roca

2-1/4 cups sugar
1/2 cup water
1-1/4 cup BUTTER (not margarine) = 2-1/2 cubes
1 teaspoon salt
1-1/4 cups chopped almonds
1 cup finely chopped walnuts
1 large bar milk chocolate grated (the chocolate is added to the finished product, do NOT mix in with the above items)

Put; sugar, water, butter, salt in a deep pan and stir continuously and bring to a boil. Once boiling add 1/2 the almonds. Boil to 275* or soft crack stage… use a candy thermometer.

Remove from heat and add the rest of the almonds and 1/2 of the walnuts, leaving half of the walnuts to put on top.

Pour into a 9″x13″ dish, spread the chocolate evenly on top and add the rest of the walnuts.

Let cook and cut into squares before completely hardening or it breaks when trying to cut.

Candy Kisses

Candy Kisses

The whites of 3 eggs,
9 tablespoons granulated sugar,
1 teaspoon vanilla or lemon extract.

Put in a bowl and beat for 40 minutes, until glossy and white; drop by spoonfuls on buttered tins and bake, or
rather dry, in an oven for 1 hour, having a slight fire so that the candies are white when done. submitted by: Elsie Leesch from “The Liberty Cook Book”, Salix, Iowa; 1918