![]() So it seems that the recipe above is a mixed up version of both the recipes that were used. Where are the Sweetened condensed milk had been around since the 1800's and had a longer shelf life and did not need refridgeration. It was the only thing she talked about constantly! Childhood stories for me! They also originally used sweetened condensed milk as evaporated milk was brand new on the market in the 1920's and hard to get. She loved working there and talked about it every chance she got. I also have the 2nd recipe with the Marshmallows and all my grandmothers personal notes, comments, etc on the paper. I have the original recipe directly from my grandmother and it has been passed down to the girls in the family for 92 years now. My grandmother worked there for many many years and was instrumental in the development of many of the recipes. Mary and my Grandmother decided to us Marshmallows instead of the fluff. MarshMallows had been developed and had now turned into a sugar and gelatin substance and did not use the Marsh Mallow sap which made it much cheaper. It was very popular starting in 1917 and therefore was very expensive to put into a recipe as it was made from the sap of the Marsh Mallow plant and it was difficult to process or you had to purchase it from Egypt which was even more expensive, they originally used the marshmallow creme but then switched to Marshmallows in late 1948 because of the cost and availability factors. The recipe actually did include Marshmellow creme (Marshmellow fluff) is what it was called back then. She was hired because of her extensive experience with recipes and candy creations as her parents (my great grandparents) owned a Candy Store in Camarillo and then moved to Los Angeles to go into business with my Great Great Grandfather who owned a plumbing company on Western Ave. My grandmother Vivian Rollins worked for the very first see's candy store on Western Ave. ![]() Freeze for up to a month and thaw in the fridge.I am sure everyone has an opinion and I value those opinions, however, here is what I know to be fact. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated.
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