Creamy Fudge
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
4463Calories
56 gProtein
873 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories4463 kcal
Protein56 g
Carbohydrates873 g
Fiber18 g
Sugars850 g
Total Fat104 g
Saturated Fat23 g
Monounsaturated Fat54 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol107 mg
Sodium402 mg
Potassium2212 mg
Calcium1358 mg
Iron6.6 mg
Magnesium485 mg
Phosphorus1445 mg
Zinc7.5 mg
Copper1.6 mg
Manganese3.2 mg
Vitamin D7.4 mcg
Vitamin C7 mg
Vitamin A240 mcg
Vitamin E37 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.8 mg
Niacin (B3)5.9 mg
Folate93 mcg
Choline193 mg
Caffeine3.7 mg
Water282 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 18. The excerpt below is the record exactly as published.
CREAMY FUDGE Put in bowl - 3 Pkgs. Chocolate Chips 1 Jar Marshmallow 1 Sq. Butter (or margarine) Put in Pan —- 4 C,. Sugar 1 Sq. Butter 1 can Canned Milk Pinch of salt ~ Boil 4 minutes Method: Pour slowly over ingredients in bow] and stir until chips are melted. Add 1 C. chopped nuts and vanilla. Cool in buttered dish. - Tedd D. Woods - PEANUT BUTTER FUDGE Gook together: 2 C. granulated sugar, 2 Tb. Peanut Butter, and 4 C. Milk until it forms a soft ball when dropped in cold water. Add 4 tsp. Vanilla. Cool and beat until creamy. Pour into buttered pie plate and when nearly cold cut into gmall squares. ~ Rosa E. H. Davis - 6h, PEANUT BUTTER FUDGE 2 C. Sugar 1 C. Marshmallow Whip 2/3 C. Milk 1 tsp. Vanilla
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Cook this with the app: pantry check, scaling, and the assistant.