Try this Chocolate Fudge--And Other Variations recipe, or contribute your own.
Suggest a better descriptionLine 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds--36-48 squares. VARIATIONS: BUTTERSCOTCH FUDGE: Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts. CONFETTI FUDGE: Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving. TURTLE FUDGE: Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperatue before serving. Recipe by: The Pillsbury Family Christmas Cookbook Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 48 | ||
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Calories: 234 | ||
Calories from Fat: 75 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 41.5mg | 1 % | |
Potassium 65.4mg | 2 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 40.8g | ||
Protein 1.2g | 2 % | |
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: 234
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