Homemade junk food from the ’70s (anytime)

March 9, 2009

The other day I was feeling nostalgic for a recipe from one of my sister’s childhood cookbooks. I can’t recall much about the cookbook, other than its “celebrity chef” was Holly Hobby (remember her, anyone?). Our family ate dessert religiously after lunch and supper, but my dad wasn’t a big fan of chocolate so we rarely used it as an ingredient. Yet this fudge recipe appealed to him, and I can only guess that’s because it has a lot of other junk in it besides chocolate!

This is a nice recipe for kids — it’s fairly foolproof, and you can modify it easily, adding or subtracting nuts, coconut and even crushed-up granola bars.

Holly Hobby Fudge
2/3 c. evaporated milk
1 c. sugar
2 Tbsp. butter
1 1/2 c. small marshmallows
1 1/2 c. chocolate chips (semi-sweet or milk)
1 tsp. vanilla extract
1/2 c. chopped walnuts, pecans or hazelnuts (optional)
1/4 c. packaged sweetened, grated coconut (optional)
1/2 c. crushed granola bars (optional — we like Nature Valley Pecan)

Lightly oil an 8-inch square pan or plastic container (or smaller, to yield taller fudge pieces). Put the milk, butter and sugar into a heavy-bottomed saucepan over medium-low heat. Bring it to a boil (if it’s taking forever, increase the heat slightly) and cook 5 minutes, stirring constantly. (Make sure this is a nice, rolling boil — the liquid should be almost foamy by the end of the cooking time.) Remove the pan from the heat and stir in the remaining ingredients until the chocolate is melted. If you like your marshmallows in chunks, stop stirring; otherwise, continue stirring until they’re melted too. Pour the fudge into the prepared pan. Let it cool, then cut it into chunks. If the fudge fails to set (and this happens sometimes if it hasn’t boiled long enough), eat it with spoons — it’ll still be a sugary, crunchy treat.

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2 Responses to “Homemade junk food from the ’70s (anytime)”

  1. Bonnie Says:

    Do you mean the Holly Hobbie Doll?

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