White Fudge Recipe

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White Fudge
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Ingredients:

  • 2 1/4 cups sugar
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tbsp butter
  • 1 tbsp corn syrup
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 cup walnuts

Directions:

  1. Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan
  2. Stir over moderate heat until mixture comes to a boil, 236°F
  3. Boil over moderate heat for 9 minutes to soft ball stage 237°F.
  4. Remove from heat and allow to cool to lukewarm 110°F about 1 hour
  5. AAdd vanilla beat until mixture loses its gloss and hold its shapes
  6. Requires very little beating
  7. Quickly stir in walnuts and cherries
  8. Turn into buttered pan let stand until firm before cutting
  9. Cook to 240°F if weather is damp.
  10. If fudge doesn't set, it was poured to soon or not cooked enough
  11. Add 1/4 cup milk
  12. Stir
  13. Recook to softball stage.
  14. Cool to lukewarm
  15. Beat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.7 Kcal (2008 kJ)
Calories from fat 244.02 Kcal
% Daily Value*
Total Fat 27.11g 42%
Cholesterol 11.93mg 4%
Sodium 73.15mg 3%
Potassium 135.01mg 3%
Total Carbs 51.11g 17%
Sugars 40.27g 161%
Dietary Fiber 3.11g 12%
Protein 10.92g 22%
Vitamin C 13.7mg 23%
Vitamin A 5.6mg 187%
Iron 2mg 11%
Calcium 138.7mg 14%
Amount Per 100 g
Calories 677.9 Kcal (2838 kJ)
Calories from fat 344.85 Kcal
% Daily Value*
Total Fat 38.32g 42%
Cholesterol 16.85mg 4%
Sodium 103.38mg 3%
Potassium 190.8mg 3%
Total Carbs 72.22g 17%
Sugars 56.91g 161%
Dietary Fiber 4.39g 12%
Protein 15.44g 22%
Vitamin C 19.4mg 23%
Vitamin A 7.9mg 187%
Iron 2.9mg 11%
Calcium 196mg 14%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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