The Better Homes and Gardens Holiday Cook Book from 1959 features multiple holiday fudge recipes, including Rocky Road and Old-time Fudge.
- 4 4 .5-ounce milk-chocolate bars
- 3 cups tiny marshmallows
- 3/4 cup coarsely broken California walnuts
Partially melt chocolate over hot water; remove from heat and beat till smooth. Stir in marshmallows and nuts. Spread in buttered 8x8x2-inch pan. Chill firm. Cut in squares.
- 2 cups sugar
- 3/4 cup milk
- 2 1-ounce squares unsweetened chocolate
- Dash salt
- 1 teaspoon corn syrup, light or dark
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla
Butter sides of heavy 2-quart saucepan. In it combine sugar, milk, chocolate, salt, and corn syrup. Heat over medium heat, stirring constantly till sugar dissolves, chocolate melts, and mixture comes to boiling. Then cook to soft-ball stage (234°), stirring only if necessary. Immediately remove from heat; add butter and cool to lukewarm (110°) without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly spread in buttered shallow pan or small platter. Score in squares while warm and, if desired, top each with a walnut half; cut when firm.
Note: If you like, quickly stir in 1/2 cup broken nuts at end of beating time when fudge begins to lose its gloss.
There is another fudge recipe from the cookbook in this post about awful-looking fruitcake.