Thursday, May 14, 2009

Honey Fudge, Raisin Fudge, Victoria Fudge; Vintage Recipe Thursday -- 8th Weekly Edition

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

I'm also participating in Tasty Thursday and you'll find more great recipes there too.
  • New GIVEAWAY! Go enter! Up to 6 chances to win!
I just received my copy yesterday, and it is FABULOUS! You are going to want this book even if you don't usually drink or entertain much.


Monday was National Nutty Chocolate Fudge Day and after sharing my Nutty Chocolate Fudge recipe on my dessert column on, I'm still thinking about and craving fudge. So I'm sharing three more vintage fudge recipes with you. Fudge is pretty easy to make, all you need to remember is not to go higher than 240 F. or it will become dry and crumbly as it overcooks. These Searchlight recipes are great because they tell you to take the fudge to only 234-238 F. since it is better to undercook fudge. Use a candy thermometer, and they're foolproof!

Honey Fudge
2 cups sugar
2 squares unsweetened chocolate
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter
1/4 cup strained honey

Dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234-238 F.) Cool to room temperature. Add vanilla. Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.

Raisin Fudge
2 tablespoons butter
2 cups sugar
1/4 cup molasses
1/2 cup evaporated milk
2 squares chocolate
2 tablespoons raisins
1/2 cup chopped nuts
1 teaspoon vanilla

Melt butter; add sugar, milk, molasses, and chocolate. Heat gently and stir until chocolate is melted. Bring to the boiling point and boil to soft ball stage (234-238 F.) Remove from fire. Cool to room temperature. Beat until creamy. Add raisins, nuts, and vanilla. Continue beating until mixture will hold its shape. Pour into well-buttered pan.

Victoria Fudge
3 cups sugar
3/4 cup sweet cream
1 cup coconut
1/4 cup chopped candied cherries
1/4 cup butter
1/4 cup chopped candied pineapple
1 teaspoon almond or rose flavoring
1/4 cup chopped figs

Combine cream, butter, and sugar. Boil to soft ball stage (234-238 F.). Remove from fire. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well-buttered, shallow pan. Cut in squares. Submitted to Searchlight by Mrs. Martin Nelson, Homestead, Mich.

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  1. Mmm, honey fudge sounds divine! Here's my entry for today, with another sticky substance:

  2. Thanks, Bean. Your's sounds heavenly too. I so love maple syrup. I'm on my way to take a look.

  3. ooh, I have sticky too! Date Nut Bars :-)


  4. Those sound interesting. I can't wait to try the raisin fudge in particular.


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