Mix together sugar, milk, and corn syrup in saucepan. Bring to boil, lower heat and simmer for 8-10 minutes, stirring occasionally. When a drop form in a firm ball in cold water, remove from heat. Stir in butter and vanilla. Let cool. Beat well with a large spoon until mixture loses gloss. Quickly stir in conadied fruit and nuts. Pour into buttered 8 or 9 inch square pan. When set, cut in squares. VARIATIONS: For chocolate fudge, stir 4 tbsp cocoa into sugar before adding milk. For peanut butter flavor, substitute 3 tbsp peanut butter for the butter. Use chopped or diced dates, if desired, or coconut instead of fruits and nuts. Wrap in foil to store. This is an excellent fudge which keeps well. Origin: Womens circle, for cooks on the go
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|Serving Size: 1 Serving (1561g)|
|Recipe Makes: 1|
|Calories from Fat: 570 (10%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 64.7mg||20 %|
|Sodium 402.2mg||14 %|
|Potassium 454.5mg||12 %|
|Total Carbohydrate 1398.9g||411 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 1390.1g|
|Protein 7.5g||11 %|
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Calories per serving: 5993
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