Handwritten recipe for Chocolate Fudge with Peanuts
by: salvagedrecipes

Chocolate Fudge with Peanuts and Dates

Chocolate Fudge with Peanuts
This 1937 handwritten recipe for Chocolate Fudge with Peanuts captures the rich, old-fashioned essence of homemade confections from the early 20th century. Written by Miss Crosby on December 19th, 1937, the recipe blends classic pantry staples, unsweetened chocolate, sweetened condensed milk, and butter, to create a smooth, glossy fudge that hardens to a melt-in-your-mouth texture. The addition of oats and peanuts adds a satisfying crunch and hearty balance, reflecting the Depression-era ingenuity of using simple, accessible ingredients. Each square offers a nostalgic taste of American kitchen tradition, perfect for sharing during holidays or family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Course Candy, Snack
Cuisine American
Servings 24 pieces
Calories 155 kcal

Ingredients
  

  • 3 oz unsweetened chocolate (3 squares)
  • 14 oz sweetened condensed milk
  • 1 ½ tbsp butter
  • 1 tsp vanilla extract
  • 2 cups confectioners’ sugar (sifted)
  • ½ cup peanuts (chopped)
  • ½ cup dates

Instructions
 

Step 1: Melt the Chocolate

  • Melt chocolate in a double boiler over medium heat, stirring until smooth.

Step 2: Combine and Thicken

  • Add the sweetened condensed milk to the melted chocolate.
  • Stir continuously until the mixture thickens slightly.

Step 3: Add Butter and Vanilla

  • Remove from heat. Stir in butter and vanilla until fully incorporated.

Step 4: Sweeten the Mixture

  • Gradually sift in confectioners’ sugar, stirring constantly until smooth and glossy.

Step 5: Add Texture

  • Fold in chopped peanuts and dates until evenly distributed.

Step 6: Set and Cool

  • Pour the mixture into a buttered pan, spreading evenly.
  • Let cool at room temperature for about 1 hour or until firm.
  • Cut into small squares and serve.

Tips

  • Use a double boiler to gently melt the chocolate and prevent scorching.
  • Line the pan with parchment paper for easier removal and slicing.
  • Substitute walnuts or pecans for peanuts if preferred.
  • Omit nuts entirely for a smoother fudge texture.
  • Chop dates finely so they distribute evenly in the fudge.
  • Add a pinch of salt to balance sweetness.
  • Stir constantly while heating to prevent sticking or burning.
  • Let the fudge cool completely before cutting for clean edges.
  • Store in an airtight container to keep it from drying out.
  • Wrap pieces individually for edible gifts.

Nutrition

Calories: 155kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 1.8gCholesterol: 7mgSodium: 35mgPotassium: 130mgFiber: 1gSugar: 19gVitamin A: 5IUCalcium: 45mgIron: 0.8mg
Keyword 1930s recipe, chocolate candy, Dates, fudge, handwritten recipe, holiday sweets, old fashioned, peanuts, vintage
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