Caramel Fudge
From Natchez recipes, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2761Calories
30 gProtein
529 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories2761 kcal
Protein30 g
Carbohydrates529 g
Fiber18 g
Sugars506 g
Total Fat73 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium1065 mg
Calcium395 mg
Iron5.5 mg
Magnesium388 mg
Phosphorus688 mg
Zinc4.7 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.2 mg
Folate63 mcg
Choline74 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Natchez recipes (1900), page 7. The excerpt below is the record exactly as published.
CARAMEL FUDGE Two cups sugar, two-thirds cup Pet milk, two tablespoons white com symp. Boil slowly, stirring occasionally. At the same time, melt one-third cup sugar in greased saucepan, pour melted sugar into boiling mixture, stirring constantly. Cook until a few drops form a soft ball when dropped in cold water. Cool at room temperature without stirring, until lukewarm. Add one teaspoon vanilla and one cup chopped nuts
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