Would like an address or info as to how I can get the Tightwad Gazette? Will appreciate any help very much. On another thread. Wondered if Hoot has a recipe for that good old fashioned fudge he was talking about? Hope it was made with canned cocoa. Used to be the recipe was on the box but I'm not finding it there any more. This new fangled stuff is alright but I still crave the kind we made when I was a kid (that was a looooong time ago). We didn't own a candy thermometer so did the soft ball method. Sometimes we were lucky to get it out of the pan and onto a platter. Other times we either ate it with a spoon or saved it for topping for ice cream. At any rate, it sure did taste good. Hope for help in this dept. either from hoot or some of you other good cooks out there.

-- clare baldwin (clare_baldwin@hotmail.com), February 28, 2001

Answers

Try These:

4.Best Of Tightwad Gazette; Dacyczyn, Amy; Trade Paper - Best Of Tightwad Gazette by Dacyczyn, Amy; Trade Paper http://www.opengroup.com/bfbooks/037/0375752250.shtml [Translate]

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1.The Unofficial Tightwad Gazette Fan Club Home Page - About The Tightwad Gazette Success Stories Amy Watch Links for tightwads Frugal-Living Newsgroup E-mail the fan club editor Amy Dacyczyn, The Frugal Zealot (photo from Salt Lake Tribune, 1/30/97) Last http://users.aol.com/maryfou/tightwad.html [Translate]

2.The Tightwad Gazette Ii - Consumer Guide Books - Is Proud to Present: "The Tightwad Gazette Ii" featured in the Consumer Guide Books section at Amazon Follow the above link to buy the book The Tightwad Gazette Ii and save a lot of money. Come bro http://www.tallinternet.com/The_Tightwad_Gazette_II.html [Translate]

3.The Tightwad Gazette - Consumer Guide Books - Is Proud to Present: "The Tightwad Gazette" featured in the Consumer Guide Books section at Amazon Follow the above link to buy the book The Tightwad Gazette and save a lot of money. Come browse th http://www.tallinternet.com/The_Tightwad_Gazette.html [Translate]

4.The tightwad gazette (in MARION) - The tightwad gazette Title: The tightwad gazette : promoting thrift as a viable alternative lifestyle / written and illustrated by Amy Dacyczyn. Author: Dacyczyn, Amy. Published: New York : Villard Bo http://einsys.einpgh.org:8062/MARION/ACA-2546 [Translate]

5.Tightwad Gazette Iii - Consumer Guide Books - Is Proud to Present: "Tightwad Gazette Iii" featured in the Consumer Guide Books section at Amazon Follow the above link to buy the book Tightwad Gazette Iii and save a lot of money. Come browse th http://www.aaronandjennifer.com/Tightwad_Gazette_III.html [Translate]

-- Willy Allen (willyallen2@yahoo.com), February 28, 2001.

The Marshmallow Fluff container has an easy and good recipe for fudge! Only kind I've ever made and it came out perfect first time!

-- Bob Johnson (Backwoods_Bob@excite.com), February 28, 2001.

The marshmallow fluff recipe is good but it doesn't compare to the old-fashioned fudge. Here's my recipe:

OLD FASHIONED CHOCOLATE FUDGE

3 cups sugar 2 Tb. light corn syrup 1/4 tsp. salt 3 Tb. butter 1/2 cup sifted unsweetened cocoa or 3 squares unsweetened chocolate 1 tsp.vanilla 1 cup milk or 1/2 cup undiluted evaporated milk combined with 1/2 cup water 1 cup nuts Lightly butter an 8x8x2 inch or 9x9x1 3/4 pan. In heavy 3 qt. saucepan, combine sugar, salt, cocoa, milk, and corn syrup. Cook, stirring, over medium heat, until sugar dissolves. Continue to cook, stirring occasionally, to 234 degrees on candy thermometer, or until a little in cold water forms a soft ball. Remove from heat. Add butter, but do not stir. Let cool to 110 degrees on candy thermometer, or until outside of pan feels lukewarm. Add vanilla. With wooden spoon, beat fudge until it becomes creamy and is no longer glossy. Quickly stir in nuts. Turn evenly into prepared pan. Refrigerate, covered, until firm - about 2 hours. With sharp knive cut into squares.

This is from the 1963 edition of The McCall's Cookbook. Hope you enjoy and hope it makes it to the pan!!!

-- bwilliams (bjconthefarm@yahoo.com), March 01, 2001.

"The Tightwad Gazette" was a monthly newsletter written & published by Amy Dacyczyn. She (and the newsletter) retired a few years ago. She did publish the three books (see above post) which are a compilation of the best of the newsletters. I sure miss her.... Kitty

-- Kitty (wheate@earthlink.net), March 02, 2001.

If you are asking for the old fashioned Hersey's Fudge recipe, I can help, in part. Before my mother died, I did get the ingredients written down from her memory but, my memory will have to surfice for the directions. I was the youngest of four, raised in a mill town in North Carolina and Hersey's fudge was the number one best treat for me. If it turned out just right, it would be creamy with a glazy sheen on top. I can just smell it now!

2 cups sugar 1/2 cup cocoa 1 cup evaporated milk 1/4 stick butter 1 teaspoon vanilla flavoring

Please, someone correct me if I don't remember correctly. Boil above ingredients until forms a soft ball when tiny amount is dropped into cold water. Beat until glossy, add vanilla flavoring and pour onto a buttered platter. Cool in refrigerator until firm. Waiting for it to firm was the hardest part because the house would be reeking of the most wonderful chocolate smell!

-- Judy Price (mpjprus@earthlink.net), March 06, 2001.

THE TIGHTWAD GAZETTE Newsletter is now retired, but her three books, Tightwad Gazette's I, II, and III, are almost every newsletter she ever published put into book form. I have all three of these books and they are priceless. You can get them both hard cover or soft cover. Published by Villard Books (a division of Random House), New York. Good luck and god bless. Traci

-- Traci Davis (krystalgrace61@yahoo.com), March 06, 2001.

My Mom got this receipe out of a church cookbook, Around the 50's so this might be what your looking for. OLD FASHIONED FUDGE You will need a 9in. pie plate, buttered and a heavy 2 quart sauce pan. 3 Tbs. Cocoa ; 2 cups sugar ; 1/2 tsp. salt, mix together and set aside. 3/4 cup milk ; 1 stick butter or 8tbs.; 1 tsp. vanilla and 1/2 cup nuts (opt.) Melt the butter in the sauce pan. Mix the milk with the cocoa mixture. Now mix it all together in the sauce pan, get all the lumps out, I use a wire wisk. Heat slowly, stiring constantly, on a med. to med. high heat. Bring to a rolling boil, and cook to a hard boil stage,(250* to 266*) This takes some time. Cool some and now add your vanilla and nuts (opt.) Now beat with an electric mixer, until, (I will try to explain this as best I can) it starts to stick to the sides of the pan and it will leave beater marks on the sides of the pan and it will change colors somewhat. I don't know how else to explain it. When this happens pour quickly into your buttered dish, it will set up very fast, if everything went right. Keep trying if it didn't, its worth it. You can double this receipe and even thirds if you want. good luck with it. It is wonderful candy! Mary

-- Mary in Idaho (oseancess@aol.com), March 06, 2001.

Sorry thats is a hard ball stage, not boil, try it it's good. Mary

-- Mary in Idaho (oseancess@aol.com), March 07, 2001.