Jean Arthur's Chocolate Fudge Recipe
When the boys asked me for my recipe I had to admit I wasn't much of a hand in the kitchen—although I did take domestic science in high school. If it's fixed right, I like most everything there is to eat. But I'm especially fond of fudge and I always have a dish of it handy—in my home or on the set where I am working. There are numerous ways to make fudge. After trying several recipes I found this one to be the most satisfactory.
2 c. white sugar
1 1/2 c. brown sugar
1 1/4 c. milk
4 squares bitter chocolate
2 lumps butter (size of an egg)
1 tsp. vanilla
1 c. nut meats
Take two cups of white sugar, one and a half cups of brown sugar, one and a half cups of milk, four squares of bitter chocolate, and two lumps of butter, each about the size of an egg—combine all this in a kettle and stir gently to prevent sticking and cook twenty minutes, or until the foam is very heavy. Remove from fire and add one teaspoon of vanilla and a cup of nut meats (if desired); beat constantly until almost too stiff to stir (this is the secret of creamy texture). Turn out into a well-buttered pan, cut into squares and allow to cool.
Instead of nut meats and vanilla you may add two large tablespoons of peanut butter—this gives a very delicious flavor.