Fudge with Marshmallow Cream
From New Delineator recipes., 1929
Presented as published in 1929. 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
1750Calories
0 gProtein
447 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1750 kcal
Protein0.5 g
Carbohydrates447 g
Fiber0.1 g
Sugars429 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1225 mg
Potassium20 mg
Calcium14 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.1 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 65. The excerpt below is the record exactly as published.
FUDGE WITH MARSHMALLOW CREAM 2 cups sugar 4 tablespoons marshmallow 2 squares chocolate cream I cup water i teaspoon vanilL Yi teaspoon salt Put the sugar, water, grated chocolate and salt into a saucepan and stir until the sugar is dissolved. Boil slowly to the soft-ball 150 NEW DELINEATOR RECIPES 151 stage, or 236° F. Remove from the fire, pour it over the marsh- mallow cream in a bowl, but do not stir. When it is lukewarm, add the vanilla and beat until it is creamy. Pour into buttered pans and when it hardens mark it into squares. PENOCHE 3 cups bro\\Ti sugar i teaspoon vanilla
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