Marshmallow Fudge
From Recipes from our hearth, 1960
Anna Gibson
Presented as published in 1960. 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
2867Calories
44 gProtein
601 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories2867 kcal
Protein44 g
Carbohydrates601 g
Fiber9.2 g
Sugars500 g
Total Fat45 g
Saturated Fat7.3 g
Monounsaturated Fat25 g
Polyunsaturated Fat9.2 g
Omega-30 g
Cholesterol0 mg
Sodium2896 mg
Potassium1668 mg
Calcium1190 mg
Iron4.1 mg
Magnesium288 mg
Phosphorus1112 mg
Zinc5.2 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D15 mcg
Vitamin C59 mg
Vitamin A207 mcg
Vitamin E19 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2 mg
Niacin (B3)3.5 mg
Folate63 mcg
Choline99 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 17. The excerpt below is the record exactly as published.
MARSHMALLOW FUDGE Butter a square pan, 9x9x1-3/4 inches. Stir in saucepan: l can (60z2) evaporated milk 1-2/3 cups sugar T/i2etsipre sadit: Cook over low heat until mixture boils. Boil 3 minutes, stirring constantly. Remove from heat. Add and stir until melted: 2 cups miniature marshmallows 1-1/2 pkgs. (60z. each) semisweet choco- late pieces 84 CANDIES | Stir in: 1 tsp. vanilla 1/2 cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.