Directions:
- Line 13x9x2-inch metal baking pan with foil, leaving overhang. Combine first 4 ingredients in large bowl.
- Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.
- Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours. Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.01 Kcal (624 kJ) | ||
| Calories from fat | 68.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 12% | |
|---|---|---|---|
| Cholesterol | 7.41mg | 2% | |
| Sodium | 21.03mg | 1% | |
| Potassium | 48.57mg | 1% | |
| Total Carbs | 19.88g | 7% | |
| Sugars | 17.05g | 68% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 346.39 Kcal (1450 kJ) | ||
| Calories from fat | 158.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.63g | 12% | |
|---|---|---|---|
| Cholesterol | 17.22mg | 2% | |
| Sodium | 48.89mg | 1% | |
| Potassium | 112.91mg | 1% | |
| Total Carbs | 46.22g | 7% | |
| Sugars | 39.63g | 68% | |
| Dietary Fiber | 2.15g | 4% | |
| Protein | 5.98g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.8mg | 2% | |
| Calcium | 92.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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