College Fudge Recipe Card Front
Front of the recipe card for College Fudge.
There is a notation of Lorraine Lunke in the upper right-hand corner.
College Fudge Recipe Card Back
Back of the recipe card for College Fudge.
There are two notations on the bottom of the recipe card – bottom left is “Dotsy School recipe” (not sure if that is what that says) and bottom right states “very good L.L.”
Vintage Recipe Box 016
There are lots of fun recipes to read in the box this recipe for College Fudge was with.
Click here to view all ofrecipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this College Fudge recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
College Fudge Recipe
If you make this College Fudge recipe, please share your photos and comments below!
- 1 ounce square chocolate or 4 tablespoons cocoa
- 1 cup sugar
- few grains of salt
- 1/2 cup milk
- 1 or 2 teaspoon(s) white Karo syrup
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- Melt the chocolate over hot water
- Add sugar, milk, syrup, and salt
- Heat slowly stirring only until sugar is allowed to dissolve
- Cook until soft ball stage (234 degrees)
- Add butter and vanilla
- Beat until begins to hold shape
- Poor very quickly into a buttered pan
- If mixture stiffens in pan take into hands or work until creamy
- Mold into a loaf
- Cut into slices
- Pack into a tin box