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    You are in: Home / Recipes / Fudge Recipe
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    Fudge

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Jan King's Note:

    I received this recipe in a "recipe exchange" and it reminded me of the fudge I used to make as a teenager. I was a bit surprised by the amount of sugar but it seemed to work fine. I did try this recipe with white chocolate chips and macadamia nuts and my husband loved it, but I think it needed to be boiled a bit longer as it was a little "soft".

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    Ingredients:

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Cook sugar, butter and evaporated milk in a heavy pan over medium heat. Boil for 10 minutes (a slow, even boil), stirring all the time.
    2. 2
      Take off burner and immediately add chocolate chips, marshmallow cream and nuts; making sure you mix very well.
    3. 3
      Pour into a 9x13 buttered pan. (Note: Next time I'm using two pans so the fudge isn't so dense.) Let cool completely before cutting.

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    Ratings & Reviews:

    • on January 10, 2014

      55

      Every year I make a bunch of different goodies to give away at Christmas time. I tried making fudge the old fashioned way but it never really came out right. Now I use this recipe for chocolate and peanut butter fudge and get raves for it!!! This year I had to make 6 batches just to please everyone and my father said all he wants is fudge... a WHOLE batch for himself!!!! Thanks so much! This is one recipe I never misplace!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fudge

    Serving Size: 1 (2896 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2042.2
     
    Calories from Fat 865
    42%
    Total Fat 96.1 g
    147%
    Saturated Fat 53.4 g
    267%
    Cholesterol 138.4 mg
    46%
    Sodium 578.6 mg
    24%
    Total Carbohydrate 309.1 g
    103%
    Dietary Fiber 8.7 g
    35%
    Sugars 278.2 g
    1112%
    Protein 13.3 g
    26%

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