Wednesday, June 15, 2011

Pillsbury Bake-Off Recipe-Fudge Nougats



Since I just found a, new to me, link party at Happier than a Pig in Mud called Celebrity Cook-Along, since they are doing Pillsbury Bake-Off Recipes, since I just happened to have a favorite, since I am off work today, since I am trying to post enough recipes to qualify for The Secret Recipe Club in August, I am posting a second post today.

Edited 7/6/11.  You don't have to look at my kitchen any more, I made the recipe and took some pics.  Again since I left my camera at work and since I already posted one picture, you are going to get another view of my humble little kitchen.

I have been making Fudge Nougats for over 40 years.  This recipe was part of the 1963 Bake-Off.  That was back when contestants had to use Pillsbury Flour in their recipes.  Pillsbury did not have many "convenience products" in those days.  This makes kind of a "fake" fudge.  It has been part of my Christmas goody plates for many, many years.  I always hear about it, if this is not included.  I am sharing the original recipe and the revised recipe that Pillsbury printed in a 1967 cookie book.  I collected the Bake-Off cook booklets for a long time until there began to be "convenience" products in almost all the recipes.

Fudge Nougats
1963 Pillsbury Bake-Off

2 c. sugar
1/2 c. butter
1 c. evaporated milk
1 c. semi-sweet chocolate chips (I usually use milk chocolate chips)
3/4 c. Pillsbury Best All-Purpose Flour
1 c. finely crushed graham crackers (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts

Combine sugar, butter, and evaporated milk in a saucepan.  Bring to a full rolling boil, stirring constantly.  Lower heat and boil 10 minutes, stirring often.  Stir in remaining remaining ingredients and blend well, mixing until chocolate chips are melted.  Spread in greased 8x12-inch pan.  Let stand until set.  For faster setting,  place pan in the refrigerator.  Cut into 40 squares

For a richer chocolate flavor, increase chocolate chips to 2 cups or add 1/4 c. cocoa to the sugar/butter/evaporated milk mixture before cooking.

Revised Fudge Nougat Recipe-1967
1 c. sugar
3/4 c. Pillsbury's Best All Purpose Flour
1/2 c. butter
1 (15 oz.) can sweetened condensed milk
1 c. semi-sweet chocolate chips
1 c. graham cracker crumbs (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts
1 c. miniature marshmallows (optional)

In saucepan, combine sugar, flour, butter and condensed milk.  Bring to a boil, stirring constantly; boil l minute.  Remove from heat and add remaining ingredients except marshmallows.  Stir until chocolate chips are melted.  Stir in marshmallows.  Spread in greased 8x12-inch pan.  Cool.  For faster setting, place in refrigerator.  Cut into squares.  Makes 40 pieces.

Chocolate Peanut Butter Nougats:  Use 1 c. chopped peanuts instead of walnuts and add 1/4 c. smooth peanut butter with chocolate chips.

Linking to Celebrity Cook-Along, These Chicks Cooked, Cast Party Wednesdays,

5 comments:

  1. The Fudge Nougat sounds great Loy! I'll bet there are a lot of great recipes in those older cookbooks! Thanks for linking up to the Cook-Along, I'm glad you stopped by:@)

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  2. My favorite recipes are those we have been making for years! This one looks like a winner!!!

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  3. Oh, sweet and sinful fudge. This recipe sounds like a winner to me.

    Hope you can come by and this recipe at Foodie Wednesday
    http://www.frugalwannabecooks.com/2011/02/blue-cheese-wedge-salad.html

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  4. Hi, I wanted to thank you for visiting Cast Party Wednesday last week. I would love it if came back tomorrow and shared more of your recipes with me.
    Thanks,
    I hope to see you there!

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  5. Here it is 31 years later and we are still loving the old recipes. Thanks for sharing!

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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