This is it... The one mom used to make!

Been making it this way for 40 years. Every one who ever tasted it says its delicious and asks for the recipe, but its hard to describe exactly when to stop boiling it and stirring. I never use a candy thermometer just drop it in the cold water until its soft ball. Try this, skip the salt and mix in 2-3 tablespoons of marshmallow fluff at the end with the butter and vanilla and stir like crazy til the shine is just off the mixture. Yummy. Got it from my mother and passing it on to my daughter.

I have made this fudge since I was 9 or 10 yrs old. My mom made it for us too. It is always the same. Hubby was hungry for some tonight so I am making it. Yummy, good 'ol popcorn and fudge.

OMG! Have looked for this recipe for years! My mom cooked it all the time when I was growing up (I lost her recipe, in the 80's) and haven't had it since. Can't wait to make it, so many memories, yep, could be hard as a rock or sometimes we ate it with a spoon. We didn't care, it was soo good. Mom is smiling in heaven, she's glad I found it. Thanks!!

Both my grandmother and mother made this recipe and our family loved it. I have been searching for this for sometime... I made it this afternoon and the smell of it cooking brought me back to being a child helping my mom make it. It came out delicious! Thanks for sharing it!

My mother-in-law told me about this recipe its the only fudge my father-in-law will eat so I am making a batch as we speak. I made it on my first try and it was runny now it's perfect every time.

I am so glad I found this... My Dad used to make this for us and it is the very best fudge in the world. This will be my first attempt at making it, Dad passed away 13 years ago, I am making it with my 8 year old. One thing I remember is Dad put peanut butter in his and always made it in a cast iron skillet, then he would put it directly in the fridge. It made it firm and crumbly, but would melt in your mouth!!!

Poor Lee! Making this wonderful fudge should not have a time limit... period! It should be a fun-filled, wonderful experience. A delicacy to be enjoyed by loved ones and friends and you should think of those things while preparing. I love watching the smiles and 'Mmmmmmmmm's when they taste this wonderful fudge! I always use 2 tablespoons of Karo white syrup... and voila! Yummy! Oh, by the way, I have a wonderful life!

I made this exactly as written, except I used 3/4 cup half and half as one reviewer suggested. It reached the soft ball stage rather quickly. It took longer to cool enough to 110°F to start mixing. It never lost the gloss after mixing a long, long time, so I just went ahead and poured it into my glass baking pan and crossed my fingers as I waited for it to cool. After cooling, it didn't set up as hard as I would have liked, but the taste was wonderful! It was so smooth and yummy tasting without any grainy taste at all. I still gave it 5 stars since it is delicious. I just wish I knew how to make it set harder.

Thank you for all the great helpful hints. They were SO descriptive. I love the good old recipes with the "real" ingredients. I usually don't acknowledge the "buzz kill" comments however a simple comment stating that it happened to take longer than she expected and she chose to spend her time in other persuits could have been a more appropriate way to pass on that info. to others that may have similar thoughts. In response to the fact that she has a life....good for her. I'd just prefer the life of those who comment on all the lovely family memories of those who made, enjoyed and are carrying on beautiful family traditions...probably this recipe is just a small part of those traditions. I love those posts where people share them and am getting teary thinking of some of my own. Anyway, thanks again for the helpful hints. My fudge turned out almost perfect...but mom, gramma and aunt lou...THEY had it perfect and then some!

My mother had this recipe in her head. This is by far the best fudge ever. She passed away with none of the five kids knowing the recipe. I took a chance that someone knew what I was talking about. I am so excited to find the recipe

I actually found a old can of Hershey's Cocoa with the recipe on it, unopened in my mom's cabinet. One thing I would like to advise is, if you have one available, use a digital thermometer. Reaching 234°F is so important and you need to know accurately when you get there. From 220 to 230°F takes a while, but then the temp rises very quickly. It's a chemistry thing that makes mom's old time fudge so great.

I just made a batch and amazingly it came out perfectly. Now I need to make my peanut butter version. I cook the sugar and butter with 1 teas. cocoa and the salt, till it hits the soft ball stage (in my mom's Guardian heavy sided aluminum pot that was her wedding gift from my dad), then add a couple big scoops of Jif creamy peanut butter and the vanilla, a little lump of butter, and start beating, ready the pan because it grains up FAST. Makes a light colored wonderful peanut butter fudge. I need to adapt it to Splenda now... no time today, its Christmas Eve and I have to have a perfect batch for guests tomorrow.... Kids would complain if I didn't. Memories of my mom every time I make it, Grandma Herrin made the peanut butter one.

I'm sixteen and the only fudge recipe my mom has ever made has only three ingredients chocolate chips, evaporated milk, walnuts. I'm really stoked to eat this once it's done and start my own traditions.

My dad has been making this recipe for as long as I can remember since I was a little girl, about fifty years now. I can't make it as good as he can. He has a fatherly touch. I guess I love ya dad.