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Fondant

From a vintage recipe box found at an estate sale

As written on the card

Front

Fondant

Melt ¼ lb. Oleo – cool slightly

Stir in 1 can Eagle Brand milk

1 tsp. vanilla

2 lbs Powdered sugar

1 – 8 oz. coconut – flaked is best

4 C. pecans or walnuts – 2 C.

Shape in balls

Chill 10 to 15 min

Slowly (crossed out) melt ¼ lb. parafin & 12 oz

Back

pkg. choc. chips

Dip and put on wax paper.

Fondant

Old-fashioned no-bake coconut and nut candy balls dipped in chocolate

No-bake candyChill 10–15 minChocolate-dipped

Candy

  • ¼ lb. (1 stick) margarine (“oleo”)
  • 1 can Eagle Brand sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 lbs. powdered sugar
  • 1 package (8 oz.) coconut, flaked is best
  • 2 to 4 cups pecans or walnuts

Chocolate Coating

  • ¼ lb. food-grade paraffin wax
  • 1 package (12 oz.) chocolate chips

Method

  1. Melt: Melt the oleo and let it cool slightly.
  2. Mix: Stir in the condensed milk, vanilla, powdered sugar, coconut and nuts.
  3. Shape: Shape into balls and chill for 10 to 15 minutes.
  4. Make the coating: Slowly melt the paraffin with the chocolate chips.
  5. Dip: Dip the balls in the chocolate and set them on wax paper.

As written: The nut line says “4 C.” at the start and “2 C.” at the end, so the writer may have cut it back to 2 cups. Either works.

Our note (not part of the card)
  • Eagle Brand is sweetened condensed milk (one 14-oz can), and oleo is the old name for margarine. Butter works too.
  • Old candy recipes melted paraffin wax into the chocolate to give it a hard, shiny coat. If you use it, use only food-grade paraffin, sold for canning, and melt it gently over low heat or a double boiler.
  • Many cooks today skip the wax and dip in chocolate alone, or melt it with a spoonful or two of shortening for shine.

Recognize this handwriting or recipe? We’d love to know who wrote it.