Marshmallow Cream Fudge

Ingredients

• 1 jar marshmallow cream (5 oz or 10 oz jar)
• 1 1/2 cups sugar
• 2/3 cup evaporated milk
• 1/4 cup butter or oleo (margarine)
• 1/4 teaspoon salt
• 1 – 12 oz package (2 cups) Nestle’s semi-sweet morsels, real chocolate
• 1/2 cup chopped nuts
• 1 tablespoon vanilla

Steps

1. In saucepan combine milk, sugar, butter, and salt.
2. Bring to a full boil for 5 minutes (soft ball stage), stirring constantly.
3. Remove from heat and add chocolate morsels, marshmallow cream, and vanilla; stir until smooth.
4. Add nuts.
5. Pour into 8″ square pan.
6. Chill in refrigerator 2 hours.

Notes

Makes 2 1/4 lbs.

‘Soft Ball Stage’ was added in a different (green) ink above ‘5 min stirring’.

A note at right of the salt/butter lines is completely scribbled out (illegible).

Rosie Lee had this recipe on more than one card; all of them are shown below.

Card note at top right: “(Tryed this good)”.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.