This is the fudge that was famous in Atlantic City and Ocean City, New Jersey. Many variations are shown in Notes.
Brandy Alexander Seashore Fudge: Add 1 ounce brandy and 1 ounce creme de cacao after removing saucepan from heat and placing in ink. Stand well back, as the alcohol fumes are powerful when burning off.
Chocolate Brandy Alexander Seashore Fudge: Add 1 ounce brandy and 1 ounce creme de cacao after removing saucepan from heat and placing in ink. Stand well back, as the alcohol fumes are powerful when burning off. When ready to stir, add 2 (1 ounce) squares melted unsweetened chocolate or 2 packet pre-melted baking chocolate.
Chocolate Seashore Fudge: Add 2 teaspoons vanilla extract after removing saucepan from heat and placing in sink. When ready to stir, add 3 (1 ounce) squares unsweetened chocolate, partially melted, or 1 1/2 cup semisweet chocolate chips, melted and cooled.
Chocolate-Walnut Seashore Fudge: Add 2 teaspoons vanilla extract after removing saucepan from heat and placing in sink. When ready to stir, add 3 (1 ounce) squares unsweetened chocolate, partially melted, or 1 1/2 cups semisweet chocolate chips, melted and cooled. Just before pouring into prepared pan, stir in 1 1/2 cups coarsely chopped walnuts.
Drambuie Seashore Fudge: Add 1 ounce Drambuie after removing saucepan from heat and placing in sink.
Grasshopper Seashore Fudge: Add 1 ounce white creme de cacao and 1 ounce white cr me de menthe after removing saucepan from heat and placing in sink. Just before pouring into prepared pan, streak with drops of green food coloring.
Kahlua-Mocha Seashore Fudge: Add 3/4 cup unsweetened cocoa to the saucepan at the beginning of the recipe. Or add 3 (1 ounce) square melted, unsweetened chocolate or 3 packet pre-melted baking chocolate when ready to stir after cooking. Add 1/4 cup Kahlua after removing saucepan from heat and placing in sink.
Kahlua Seashore Fudge: Add 1/4 cup Kahlua after removing saucepan from heat and placing in sink.
Peanut Butter Seashore Fudge: Add 1 teaspoon vanilla extract after removing saucepan from heat and placing in sink. Just before stirring, add about 1/2 cup creamy peanut butter or 1 1/2 cups peanut butter chips (without melting). Just before fudge completely candies, you can add 1/2 cup chopped roasted peanuts, but use only 1/3 cup peanut butter.
Pistachio Seashore Fudge: Add 2 teaspoons pistachio extract and a few drop of green food color after removing saucepan from heat and placing it in sink. You can also add 1/2 cup or more chopped pistachio nuts just before pouring fudge into prepared pan.
Scotch Seashore Fudge: Add 1 ounce scotch after removing saucepan from heat and placing in sink.