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.