Fudge Variations (Milk Chocolate, Butterscotch, Peanutty)
- Source
- Handwritten notebook (continuation of an earlier fudge recipe not included in this scan batch)
Page is headed “pg. 2 - Fudge” and picks up mid-recipe — the base fudge ingredients/steps are on an earlier notebook page not included in this scan batch. What follows are the finishing step and substitution notes for three fudge variations.
Ingredients
- Base fudge mixture (see earlier page — not captured in this scan)
- For Milk Chocolate: substitute 1 3/4 cups milk chocolate morsels
- For Butterscotch: substitute 1 2/3 cups butterscotch morsels
- For Peanutty: substitute 1 2/3 cups peanut butter + milk chocolate morsels, plus 1/2 cup chopped peanuts in place of pecans or walnuts
Steps
- [Base fudge mixture, from prior page] — are melted. Pour into prepared pan.
- Refrigerate 2 hours or until firm.
- Cut into 48 pieces.
Notes
This page only contains the tail end of the base recipe plus variation/substitution notes; the original ingredient list and full method are on a preceding notebook page not part of this scan set.