As we celebrate the holidays we need to give thanks and honor those courageous men and women who are in the Armed Forces of the United States. Serving in faraway places often under extreme conditions, they are our modern day heroes.
Here’s a “real jewel” in my heirloom recipe collection! Both the recipe and story come from my 96 year old mother.
Back during World War II, sending goodies and treats overseas to loved ones in the military was a difficult proposition. Shipping often took weeks and many of the destinations were hot tropical climates – chocolate treats were a mess by the time they arrived.
To help with this dilemma, the U.S. Government developed a recipe for choclate fudge that would hold up for long periods of time under difficult conditions. The recipe was printed in local newspapers on a regular basis throughout the war. My mother says that the boxes used for shipping fudge were always packed with popcorn to prevent the fudge from breaking and to provide an extra treat along with the fudge.
2 cups of sugar
1 cup Half & Half
2 oz. unsweetened chocolate squares
1 tsp. vanilla
1 TBSP. butter
24 large marshmallows
1 cup chopped pecans
3 cups graham crackers – fine crushed
1. In a large saucepan, combine the sugar, Half & Half, butter, chocolate squares and vanilla.
2. Cook to soft ball stage 236 degrees F
3. Remove from stove immediately and beat in remaining ingredients, starting with the marshmallows.
4. Spoon into buttered 9″x13″ pan.
5. Press firmly and evenly.
6. Cut into squares when room temperature – can be left whole if wanted.
Makes about 75 pieces.