This month recipe is from the Chicago, Milwaukee, St Paul & Pacific Railroad

Chicago, Milwaukee, St. Paul & Pacific Fudge

½ cup chopped walnuts

1 cup granular sugar

½ cup brown sugar

3 Tbsp. grated chocolate

3 Tbsp. butter

½ cup milk

½ tsp. vanilla

¾ Tbsp. light cream

Butter an 8” X 8” baking pan, sprinkle generously with chopped walnuts (Shredded coconut may be substituted), and set aside. In the saucepan, combine white and brown sugar, chocolate, butter, and milk. Bring to a boil and allow to slow boil until a drop hardens when placed in cold water. Remove from heat and stir in vanilla. Gradually add cream, stirring constantly, until mixture is creamy. Pour into buttered pan and allow to cool. When cooled, cut in 1-inch squares to serve.