Combine all ingredients in a medium saucepan. Cook abnd stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reached temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes,. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes. Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. MAKES 20 to 25 PIECES
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|Serving Size: 1 Serving (557g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 209 (10%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 170.7mg||6 %|
|Potassium 180mg||5 %|
|Total Carbohydrate 501.9g||148 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 501.9g|
|Protein 0.2g||0 %|
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Calories per serving: 2147
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