1 hr 15 mins
Carrie Ann's Note:
This, my favourite fudge recipe,is from an old Good Housekeeping Christmas Cook Book dated 1959. It's a little time consuming to make but well worth the effort; and the addition of dates really does make this fudge special. Prep time includes resting period before being spread into pan.
My Private Note
Units: US | Metric
- 1Grease 8"x8" pan.
- 2In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
- 3Cover pan; bring to a boil.
- 4Boil 1 minute, or until all sugar crystals on sides of pan have melted.
- 5Remove cover (If using a candy thermometer, set in place).
- 6Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
- 7Remove from heat; drop in butter;do not stir.
- 8Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
- 9Add vanilla.
- 10With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
- 11Quickly add nuts and fruits and pour into pan.
- 12Spread quickly and evenly.
- 13Cool and cut into squares.
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Nutritional Facts for Cherry Walnut Fudge
Serving Size: 1 (958 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1954.2
- Calories from Fat 494
- Total Fat 54.9 g
- Saturated Fat 22.7 g
- Cholesterol 107.9 mg
- Sodium 435.5 mg
- Total Carbohydrate 372.1 g
- Dietary Fiber 4.2 g
- Sugars 360.1 g
- Protein 9.4 g
The following items or measurements are not included: