Caramel Fudge
From Wilkes County Home Demonstration Club cook book, 1947
Recipe contributed by Mrs. Ed Edsel, Pores Knob Club.
Presented as published in 1947. 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
2432Calories
12 gProtein
599 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories2432 kcal
Protein12 g
Carbohydrates599 g
Fiber0 g
Sugars540 g
Total Fat5.4 g
Saturated Fat2.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol15 mg
Sodium210 mg
Potassium1653 mg
Calcium622 mg
Iron5.1 mg
Magnesium103 mg
Phosphorus343 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C21 mg
Vitamin A79 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.3 mg
Folate83 mcg
Choline34 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 22. The excerpt below is the record exactly as published.
CARAMEL FUDGE 2% to 3 cups brown sugar % cup milk 1 t. vanilla fe Penour % cup nuts
Cook this with the app: pantry check, scaling, and the assistant.