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.
I'm not the best with cursive, what is the 4th ingredient? I'm reading 5oz mars creme
I think it must be. My first thought was Mars brand chocolate since there’s no mention of chocolate in the ingredients, but then I see it tossed in in the instructions.