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Marie’s Fudge (VRP 001)

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Marie’s Fudge

Marie's Fudge

Marie’s Fudge Recipe Card Front

Front of the recipe card for Marie’s Fudge.

I have very little information to find Marie and am assuming she is a family friend, Marie THUMA.

Vintage Recipe Box 001

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Marie’s Fudge Recipe

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Maries Fudge

Marie's Fudge


  • 2 cups white sugar
  • 1/2 cup Karo syrup
  • 3/4 cup milk
  • 1/3 cup cocoa
  • 2 tablespoons butter
  • 1 teaspoon vanilla


  1. Mix sugar, Karo syrup, milk, and cocoa stirring over high heat until boiling
  2. Reduce heat to a slow boil (medium-low)
  3. Cook, uncovered, stirring occasionally for 10-15 minutes until candy thermometer reads 236 degrees or the soft ball stage
  4. Remove from heat; add butter and vanilla without stirring - do not stir
  5. Set aside to cool for an hour or until mixture is 110 degrees
  6. Beat with a wooden spoon or electric mixer until fudge becomes dull and is no longer glossy
  7. Fudge will become thick when ready
  8. Add parchment paper to bottom of pan
  9. Spread in pan evenly and refrigerate
  10. After the fudge sets, lift it from the pan and cut into squares using a knife dipped into hot water
  11. Keep in a cool, dry place

Marie’s Fudge


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