Caramel Fudge Frosting
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. D. E. Turner, Cricket 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
1787Calories
8 gProtein
435 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1787 kcal
Protein8.4 g
Carbohydrates435 g
Fiber0 g
Sugars432 g
Total Fat30 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium189 mg
Potassium812 mg
Calcium578 mg
Iron2.4 mg
Magnesium59 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate3.3 mcg
Choline51 mg
Caffeine0 mg
Water224 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 32. The excerpt below is the record exactly as published.
CARAMEL FUDGE FROSTING 1% cups brown sugar 1 cup milk % cup granulated sugar 2 T. butter
Cook this with the app: pantry check, scaling, and the assistant.