Divinity Fudge
From Cook book (Relief Society, Houston, 1963), 1963
Maple divinity fudge can be made by adding 1/2 cup maple syrup.
Presented as published in 1963. 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
2972Calories
27 gProtein
631 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2972 kcal
Protein27 g
Carbohydrates631 g
Fiber14 g
Sugars612 g
Total Fat50 g
Saturated Fat3.7 g
Monounsaturated Fat30 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol0 mg
Sodium207 mg
Potassium798 mg
Calcium306 mg
Iron3.9 mg
Magnesium269 mg
Phosphorus467 mg
Zinc3.8 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E25 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.6 mg
Folate42 mcg
Choline52 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 11. The excerpt below is the record exactly as published.
DIVINITY FUDGE Pat Sirrine 2 cups sugar 1/2 cup corn syrup 1/2 cup water 3/4 cup candied cherries 2 egg whites 3/4 cup blanched almonds 1 Tbsp. almond extract or lemon extract
Cook this with the app: pantry check, scaling, and the assistant.