Try this Fudge (raspberry, peanut butter, pistachio) recipe, or contribute your own.
Suggest a better descriptionLine a 9x13 pan with foil and spray oil, or parchment paper.
In a pan bring evaporated milk, butter, and sugar to a boil. Reduce and simmer for 5 minutes stirring often.
Remove from heat and mix in fluff and vanilla. For peanut butter fudge mix in peanut butter. For other flavors, mix in white chocolate chips and any of the other flavorings like raspberry syrup (to taste), packet of pudding mix, etc..
Immediately pour into prepared pan and let cool. Better to cool initially in room temperature, then to fridge in 30mins to an hour to avoid crystals.
Once totally cool, flip over onto cutting board and cut into pieces. Eat until sick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1172g) | ||
Recipe Makes: Servings | ||
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Calories: 4682 | ||
Calories from Fat: 2702 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 300.3g | 400 % | |
Saturated Fat 161.6g | 808 % | |
Monounsaturated Fat 94.8g | ||
Polyunsanturated Fat 24.3g | ||
Cholesterol 423.2mg | 130 % | |
Sodium 2038.9mg | 70 % | |
Potassium 2920.1mg | 77 % | |
Total Carbohydrate 450.1g | 132 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 442.4g | ||
Protein 78.9g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4682
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