Directions:
- Grease a 9-inch cake pan and set aside.
- In a saucepan, combine sugars, salt, evap milk (substitute cream if you wish) and butter; cook over medium heat, stirring, until sugars dissolve.
- Continue cooking, stirring occasionally to prevent sticking, until mixture reaches the soft-ball stage (236F on a candy thermometer).
- Remove from heat and let cool, without stirring, until the bottom of the pan is lukewarm and you can touch it; the mixture will be about 110F on a candy thermometer.
- With a wooden spoon and a strong arm, beat until mixture loses its gloss, then quickly stir in the nuts and vanilla.
- Pour into prepared pan and when completely cool, cut into squares.
- Make 1-1/2 lbs fudge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.01 Kcal (1143 kJ) | ||
| Calories from fat | 73.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 13% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 3% | |
| Sodium | 101.36mg | 4% | |
| Potassium | 134.91mg | 3% | |
| Total Carbs | 50.57g | 17% | |
| Sugars | 47.69g | 191% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 4% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 368.34 Kcal (1542 kJ) | ||
| Calories from fat | 99.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 13% | |
|---|---|---|---|
| Cholesterol | 11.31mg | 3% | |
| Sodium | 136.75mg | 4% | |
| Potassium | 182.02mg | 3% | |
| Total Carbs | 68.23g | 17% | |
| Sugars | 64.35g | 191% | |
| Dietary Fiber | 0.9g | 3% | |
| Protein | 2.51g | 4% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.9mg | 4% | |
| Calcium | 109.6mg | 8% | |
* 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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