This fudge recipe was published in Hershey's 1934 Cookbook.

1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup maple syrup
1 cup light cream
2 tablespoons butter
Pinch of salt
1 1/2 ounces unsweetened chocolate, broken into small pieces
1 egg white, lightly beaten
1 cup pecans, broken into pieces

In a heavy 3-quart saucepan, combine sugars, maple syrup, cream, butter, salt and chocolate. Stirring constantly, bring the mixture to the boiling point over low heat. Cover the pan and cook the mixture for 5 minutes. Remove the lid, clip a candy thermometer to the side of the saucepan and continue to cook the mixture, stirring occasionally, until it forms a soft ball in cold water (236 degrees F).

Remove the pan from the heat and allow the contents to cool to about 110 degrees F, or until the bottom of the pan feels lukewarm.

Beat the fudge vigorously until it begins to lose its gloss and will hold its shape. Turn it out onto a buttered work surface. Keeping your hands well buttered, knead the fudge until it can be shaped into 2 (9-inch) rolls.

Brush the rolls with the beaten egg white and roll them in the broken nuts, pressing the nuts into the roll to make them adhere. Enclose the rolls in plastic wrap or wax paper, and chill them.

To serve, cut each roll of fudge into about 18 slices.