Try this Lisas Hard To Wreck It Fudge recipe, or contribute your own.
Suggest a better descriptionLine a 13X9" pan with foil. Butter the pan and set aside. Butter the sides of a heavy 3 qt. saucepan. Combine the sugar, butter and milk. Cook over medium-high heat to boiling stirring constantly with a wooden spoon. Dissolving the sugar should take about 7 minutes. Carefully clip thermometer onto inside of pan. Cook over medium heat, stirring frequently till thermometer reaches 236 degrees, soft ball stage. Mixture should be boiling at a moderate steady rate over the entire surface. Reaching soft ball should take 12-13 minutes at this boil rate. Remove saucepan from heat and unclip thermometer. Add chocolate and marshmallow creme, then vanilla and nuts. Stir quickly until well blended and then turn out into pan. While fudge is still warm score the surface into individual pieces if desired. Store in fridge. Makes 3 1/2 pounds. NOTES : If temperatures and boil rate are followed you cannot ruin this fudge. Recipe by: Lisa Lepsy Posted to EAT-L Digest by Lisa Lepsy
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Serving Size: 1 Serving (3302g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11826 | ||
Calories from Fat: 2113 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 234.8g | 313 % | |
Saturated Fat 147.4g | 737 % | |
Monounsaturated Fat 63.4g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 682.4mg | 210 % | |
Sodium 2018.4mg | 70 % | |
Potassium 2139.8mg | 56 % | |
Total Carbohydrate 2467.5g | 726 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2467.5g | ||
Protein 47.6g | 68 % | |
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: 11826
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