Hill School Cafeteria Fudge

By Michael Hastings
Journal Food Editor

We had a couple responses to Vicki Boles' request for no-bake chocolate
squares that she used to buy at Hill Junior High School Cafeteria in the
1960s.
Azalea Worrell Farris of Tobaccoville wrote to say that she probably made
"truckloads of it" in the years she worked in a school cafeteria.
Farris, who calls her recipe Peanut Butter Oatmeal Fudge, said she has
made it many times, and it also works fine without the cocoa.
Several others sent in recipes for School Cafeteria Fudge that are
virtually identical to Farris' recipe, but make smaller amounts.
Below is composite of the recipes that readers sent. Some recipes called
for less cocoa, as little as 3 tablespoons. Others called for more oats,
up to 3 cups, and more peanut butter, up to 1 cup.


School Cafeteria Fudge

2 cups sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla
1/2 cup peanut butter
2 cups rolled oats

Boil sugar, milk, butter and cocoa 1 minute, stirring constantly. Remove
from heat, add vanilla and peanut butter and mix well. Stir in rolled oats
and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut
into squares.

After reading the recipe for School Cafeteria Fudge, Harold Fowler of
Pfafftown called to say he has made a similar recipe for years, but with
two exceptions. First, to help the fudge set firmly when it cools, he
boils the cocoa mixture for 6 minutes, instead of 1 minute. Second, he
said he uses quick oats, rather than rolled oats, because the partially
cooked quick oats do not have the raw taste of the rolled oats.


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