1/4 Photos of Mrs. Hopper's Fudge
A recipe published some time ago in the Moncton Times and Transcript. The columnist writes: "The recipe, contributed by Mrs. Grover (Erma) Hopper of Little River, Albert County, remains undoubtedly the most popular one published in 1980. Both Mrs. Hopper and myself have received hundreds of letters praising it and requests for copies from people who missed it. I am happy to reprint it today. It remains far and above the best fudge I have ever had and my family requests it regularly ever since I first tested it for this column."
My Private Note
Units: US | Metric
- 1Mix ingredients well.
- 2Boil until it forms a soft ball when dropped in cold water.
- 3Remove from heat, set pan in cold water until cool.
- 4Beat until creamy and flavour as desired.
- 5Add a bit of butter (or Mrs. Hopper sometimes uses margarine-a piece about the size of a walnut).
- 6Pour mixture in an 11 x 7 inch pan and cut in squares.
- 7You may add any of the following for a variation: 3/4 cup peanuts, maple flavouring with chopped walnuts, rum flavouring with cut up raisins (she uses the seedless variety) or 3/4 cup peanut butter.
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Nutritional Facts for Mrs. Hopper's Fudge
Serving Size: 1 (1811 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 158.5
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.2 g
- Cholesterol 1.4 mg
- Sodium 81.4 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 0.0 g
- Sugars 36.7 g
- Protein 0.3 g