Try this Peanut Fudge #2 recipe, or contribute your own.Suggest a better description
Combine milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking over medium heat until the candy reaches the soft ball stage (236 F) on the candy thermometer. Stir occasionally to prevent sticking. Remove from heat and add butter. Cool to 110 F without stirring, then add the vanilla. Beat until fudge begins to lose its shine. Stir in the peanuts and quickly pour into a greased 8-inch square baking pan. Cut into squares when candy is completely cooled. Makes 1 1/2 pounds. Date: Thu, 13 Jun 1996 22:44:36 -0500 (CDT) From: "Mr. & Mrs. Pro & crew"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.2mg||1 %|
|Sodium 1.3mg||0 %|
|Potassium 4.9mg||0 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 60.5g|
|Protein 0.1g||0 %|
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: 246
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.