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    You are in: Home / Recipes / Famous Fudge Recipe
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    Famous Fudge

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lennie's Note:

    I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I would very much like to try this fudge, but I know I don't have the arm strength to pull it off. I may try it with my heavy-duty mixer; what's the worst that could happen? Anita Stewart, the author of the cookbook and the daughter of the recipe's originator, says you can use this recipe to make chocolate fudge: "Add 3 coarsely diced squares of semisweet chocolate to the final mixture to make a creamy chocolate variation."

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    Units: US | Metric


    1. 1
      Butter a 9-inch square pan and set aside.
    2. 2
      In a heavy saucepan, combine sugar, corn syrup, milk and butter and then bring to a boil over medium heat, stirring constantly to dissolve sugar.
    3. 3
      Insert a candy thermometer so that it doesn't touch the bottom of the pan and cook, without stirring, until temperature reaches 238F (115C) or soft-ball-stage, watching very carefully during the final minutes of cooking.
    4. 4
      Remove from heat and stir in vanilla and the nuts, if using.
    5. 5
      With a wooden spoon and a lot of elbow grease, beat fudge until it begins to thicken, about 7 to 10 minutes.
    6. 6
      Pour into prepared pan and let cool; score with a sharp knife into squares or bars before the fudge is fully set.

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    Nutritional Facts for Famous Fudge

    Serving Size: 1 (949 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 87.3
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.6 g
    Cholesterol 2.7 mg
    Sodium 14.9 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 0.0 g
    Sugars 18.5 g
    Protein 0.0 g

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