A community for sharing favorite vintage and nostalgic recipes from years past. The goal of this community is to preserve our favorite dishes and share them with the world so that they don't go extinct just because they're not in the culinary zeitgeist.
Please tag your recipe titles with [RECIPE]. Be sure to include the dish name and it’s creator (person or business) in the title for easier searching. Please include the date the recipe was published, if possible.
Sharing a video? Tag it with [VIDEO].
All requests should be tagged with [REQUEST]. Before you post, make sure someone hasn’t already requested the same recipe!
No recipe blog spam! You can link to a personal blog in the comments, but please include the recipe itself in your post. Any post URLs should point to the actual recipe (website, image host, etc.) and not just serve as an advertisement to drive up clicks for your site.
We here in Vintage Recipes believe that information should be freely available. We learn by observing and analyzing what has come before. We do not believe in secrets, and we do not believe that old methods should be forgotten.
In memory of an amazing mother in law. Love her to pieces.
Chef's notes: grease a dish with butter before pouring the fudge. And !!DO NOT!! put it in the refrigerator to cool. Leave it on the counter to cool. Fridge = brick of sad chocolate. Also also, MIL's preferred brand of peanut butter is JIF. I couldn't care less what brand I use, but this mattered to her. ❤️
Edit: Canned milk = evaporated milk.
"Mars" creme = marshmallow creme aka Fluff.
Looks like it's an abbreviation, possibly for marshmallow creme.
I made a fudge recipe that called for marshmallow creme before and it came out great. Much easier than a more traditional fudge recipe and just as delicious.
You are correct. It is marshmallow creme.