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- user reviews (8)
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1 1/2
cups sugar
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1
5 ounce can (2/3 cup) evaporated milk
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1/2
cup butter
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2
cups tiny marshmallows
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1
cup semisweet chocolate pieces or chopped bittersweet chocolate
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1/2
cup chopped walnuts
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1/2
teaspoon vanilla
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
- Variation Peanut Butter-Chocolate Fudge:Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% ironExchanges: 1/2 Other Carbo., 1/2 Fat
- Variation Microwave Directions:In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.
- Servings Per Recipe 64,
- Calories 59,
- Carbohydrate (gm) 8,
- Fat, total (gm) 3,
- Cholesterol (mg) 5,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 7,
- Vitamin A (IU) 49,
- Riboflavin (mg) 0,
- Sodium (mg) 20,
- Potassium (mg) 21,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I have used several different fudge recipes, but this is one of the best! For those whose came out like "goo"...I've been down that road before...It means that you haven't cooked it long enough. But, again, other than my mother's old fashion recipe, this is one of the best! Loved it!
12/25/2011 06:23:14 PM Report Abuseis this made with powered suger??
12/23/2011 10:51:10 PM Report AbuseThis is the same fudge recipe my mother used to use to make fudge.It is simple to make and takes very little time.There is never any left.It disappears fastthis was was vary easy to make and everyone loved it!
11/28/2011 12:58:31 AM Report AbuseGMAXHESS..it looks like cocoa sprinkled on the plate. I agree, it loos like litte xmas trees. I have bee looking for a fudge recipe and hope this is the one...
11/5/2011 12:25:35 PM Report AbuseIn the picture, what is sprinkled on the plate with the fudge? It looks very pretty, like tiny Christmas trees!
10/19/2011 04:53:11 PM Report Abuse