The Old Bakers Chocolate Fudge Recipe

12 years ago

Does anyone have the recipe for fudge that used to be on the back of the Bakers Semisweet Chocolate box at least fifteen years ago? It has evaporated milk and mini marshmallows, not sweetened condensed milk, which is the recipe they currently show. I've tried several versions of marshmallow/evaporated milk fudge, and none are as good as the one I used to make. The proportions must be different.

Thanks!

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HU-333882158

3 years ago

OK, this is Connie K. from Des Moines, Iowa, and appears my info is going through... I typed up the Baker's Chocolate Creamy Fudge recipe over 40 yrs. ago. Makes 36. i forgot to type the evaporated milk, but i think it was 2/3 c. evap. milk (on a notation of mine). Here's what i have: 1 pkg (8 squares) Baker's Semi-Sweet Chocolate, 2/3? c. evaporated milk, 1 1/2 c. granulated sugar, 2/3 c. marshmellow topping, 1/2 c. nuts (i use walnuts or pecans), 1/4 c butter, 1/4 tsp. real vanilla (i tend to add more, apx 1 tsp.) Cut ea. choc. square into 4 pieces. Combine sugar, evap. milk in saucepan. Stir over med. heat until mixture comes to a full rolling boil. Boil 5 minutes over a Low Heat, stirring constantly. in separate container, add remaining ingredients incl. chocolate. Carefully add boiling sugar syrup mixture; stir until choc. melts and mixture is smooth. Pour into a greased 8" pan. Chill; cut into squares. Makes 36 squares. good luck. im 90% sure of amt. of milk. Merry Christmas 12/22/22.

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Comments (21)

tami_ohio
12 years ago
I don't have that one, but I do have the one off the old Hershey cocoa can. And my mother's marshmallow fudge recipe.
Teresa_MN
12 years ago
Can't sleep so I did some searching for you.

How about this one from Recipezaar?

Here is a link that might be useful: Easy no fail (no thermometer) fudge
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bryan, that looks good and allows me to not buy Reese's peanut butter chips, so thank you. I use the recipe that has been on the back of the marshmallow creme jar. Unfortunately, it changed a few years ago and I still like the old one. Fortunately, I still have the old one, LOL, and can make a zillion different flavors. It's very similar to the Mamie Eisenhower Fudge that Grainlady uses. Like Deanna, I make a double batch and use my half sheet pans. FANTASY FUDGE 3 cups sugar 3/4 cup real butter 2/3 cup evaporated milk 12 oz. Chocolate chips 7 oz. Jar marshmallow cream 1 cup chopped nuts-optional 1 tsp vanilla Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch). Remove from heat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices. VARIATIONS: Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife. Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies. Maple Walnut fudge: Use white chips, add 2 tsp of maple flavoring and 2 cups chopped walnuts Annie
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I do not make fudge, but I do make truffles, which are very similar: Chocolate Truffles 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 2 tablespoons (28 grams) unsalted butter 2tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. Makes 30 small truffles. For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts.
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Teresa_MN
12 years ago
Here is another one from the same site. Very similar with slightly different portions.

Good luck!

Here is a link that might be useful: Another semi sweet - mini marshmallow fudge recipe
annie1992
12 years ago
And I have the one that was on the back of the Kraft Marshmallow CrÃÂ¨me jar for years, it's changed now. I don't like the new one as well as the old one.

Maybe this is close...

Fantasy Fudge

3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract

Directions:

1. Grease a 9x13-inch pan.
2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook to soft ball stage, stirring constantly.
3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Makes 3 pounds

Annie
ginny20
Original Author
12 years ago
Thanks for taking the time to post these. I haven't tried any of the marshmallow fluff versions yet.
rob333 (zone 7b)
12 years ago
Another fantasy fudge lover. Almost the same recipe as Annie, except mine is all done in the microwave. Even easier.

Melt butter, add sugar and milk. Stir. Bake for three minutes. Stir. Bake for 2 minutes. Stir. Bake for three minutes. Stir. Bake for 2 1/2 minutes. Stir. Cool for five minutes and then add the rest. Pour it into the pan and you're done.
grainlady_ks
12 years ago
Maybe this is the recipe. I made this one years ago. -Grainlady

5 MINUTE FUDGE

2 tbsp. butter
2/3 c. Carnation milk (sm. can)
1 2/3 c. sugar
1/2 tsp. salt
1 1/2 c. marshmallows (sm. ones)
2 bars Baker semi-sweet chocolate
1 tsp. vanilla
1 c. chopped pecans

Cook milk, butter, sugar and salt for 5 minutes after it comes to a full boil. Remove from heat. Add marshmallow, chocolate bars, vanilla and pecans. Beat until all melts. Pour into buttered dish and refrigerate. Cut into squares when cool.

This post was edited by grainlady on Wed, Dec 18, 13 at 16:25
arkansas girl
12 years ago
I think Annie's recipe is what you are looking for:

Here is a link that might be useful: http://www.backofthebox.com
annie1992
12 years ago
Thank you, akgirl, that has the old divinity recipe I used to use and lost, and I'm bookmarking that site so I can look through it. After Christmas, when all the cookie calories wear off, LOL.

Ginny, I hope you find YOUR recipe too.

Annie
arkansas girl
12 years ago
I also found this one, it's a little hard to see but you can zoom it. I did a google search for Vintage Baker's Chocolate Fudge recipe and came up with this one.

Here is a link that might be useful: Vintage Baker's ad
ginny20
Original Author
12 years ago
I think it might be that one from backofthebox.com! I remember it was a package of bakers chocolate, with each piece broken, and a can of evap milk. Many of the recipes call for 9 oz or 12 oz of chips, but this was definitely 8 oz of chocolate. And that extra butter would make it very creamy.

Thanks to everyone who helped! DD and I are going to make a batch this weekend. Clearly, I'm going to have to walk the dog even farther every day to make up for the Christmas calories. Or did I read somewhere that calories don't count at Christmas?

Best wishes to you all for wonderful holidays.
Cathy_in_PA
12 years ago
I hope that Arkansas Girl found the winner, Ginny. And yes, calories definitely don't count at Christmas:)

I have to tell you that I was utterly shocked when I went to make the requisite Chocolate Snowballs for our cookie plate. The tried and true recipe from my mom said "2 squares" of unsweetened chocolate, but the Baker's chocolate now has "new" squares. You now need you need 4 of the little squares to make 1 oz which was the size of the old "square" in my and maybe your recipe. You might just want to check.

I finally changed the recipe (silly, but made me sad) to ounces in case those dang squares change again:)

Cathy in SWPA

Here is a link that might be useful: Baker's Chocolate
sally2_gw
12 years ago
I'm so mad at Baker's Chocolate. They have halved the size and kept the price. Grrrrrrrr. @$^@&%@&^%#!

That being said, I'm intrigued that there's a fudge recipe without marshmallows. I don't eat fudge because it's not vegetarian - that and I don't like it that much. But, fudge without marshmallows might be better tasting, not so icky sweet.

Sally
ginny20
Original Author
12 years ago
Thank you both so much for pointing out this change in Bakers. I only bought one "bar", thinking it was the old 8 oz. Thanks to your alertness, I can get another when I do my final shop today. You saved me some grief. Merry Christmas!
Bumblebeez SC Zone 7
12 years ago
I'm mad at Bakers too!
HU-333882158
3 years ago
Yes, typed the whole long recipe, sent, but it didnt send, then website made me sign up, and long story i cant get this site to work for me. i just dont know alot about how to navigate websites or use my phone so maybe when i cool off, i will attempt to pst recipe. sorry, connie k, Des Moines, Ia.
ginny20
Original Author
3 years ago
Thank you, Cheryl, especially for working so hard to post this! I agree, I miss Gardenweb, so much easier to use. Merry Christmas!
Sandol Johnson
2 years ago
ginny20 thanked Sandol Johnson
HU-188154758
2 years ago
Thank you for posting this! ive been searching for it for years.
carolb_w_fl_coastal_9/10
2 years ago
Just know a square back then was 1 ounce, and now 4 squares equal 1 ounce. Packages are now only 4 ounces, so this would use 1/2 package.

The Old Bakers Chocolate Fudge Recipe

HU-333882158

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