Chocolate Fudge
From Quaker recipes, 1954
Presented as published in 1954. 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
1866Calories
47 gProtein
416 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories1866 kcal
Protein47 g
Carbohydrates416 g
Fiber7.8 g
Sugars402 g
Total Fat35 g
Saturated Fat3.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.1 g
Cholesterol193 mg
Sodium4782 mg
Potassium1265 mg
Calcium53 mg
Iron12 mg
Magnesium170 mg
Phosphorus605 mg
Zinc8.2 mg
Copper1.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B61.2 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate32 mcg
Choline3 mg
Caffeine20 mg
Water143 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE 2 cups sugar (white) 4 heaping tablespoons cocoa 2 cups brown sugar 14% cups milk 1 teaspoon salt Mix the first four ingredients together. Add milk and stir until smooth, Cook on medium heat until forms soft ball in cold water. Remove from fire and add 1 teaspoon vanilla. Pour into three plates. Add 2 tablespoons butter on each plate. Cool for thirty minutes. Beat each plate, one at a time, until candy thickens. Drop with teaspoon to wax paper. ELIZABETH R. POSTON CHOCOLATE FUDGE 2 cups sugar 1% cup walnut meats, if 4 tablespoons cocoa desired 2 teaspoon salt 14 stick butter 1 teaspoon vanilla 44 cup top milk M
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