A community for sharing favorite vintage and nostalgic recipes from years past. The goal of this community is to preserve our favorite dishes and share them with the world so that they don't go extinct just because they're not in the culinary zeitgeist.
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We here in Vintage Recipes believe that information should be freely available. We learn by observing and analyzing what has come before. We do not believe in secrets, and we do not believe that old methods should be forgotten.
In memory of an amazing mother in law. Love her to pieces.
Chef's notes: grease a dish with butter before pouring the fudge. And !!DO NOT!! put it in the refrigerator to cool. Leave it on the counter to cool. Fridge = brick of sad chocolate. Also also, MIL's preferred brand of peanut butter is JIF. I couldn't care less what brand I use, but this mattered to her. ❤️
Edit: Canned milk = evaporated milk.
"Mars" creme = marshmallow creme aka Fluff.
Looks like it's an abbreviation, possibly for marshmallow creme.
I made a fudge recipe that called for marshmallow creme before and it came out great. Much easier than a more traditional fudge recipe and just as delicious.
You are correct. It is marshmallow creme.
Thank you! I will definitely be trying this