Marshmallow Fudge
From Cook book (Relief Society, Houston, 1963), 1963
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
3754Calories
25 gProtein
755 gCarbs
141 gFat
Full nutrition (33 nutrients)
Calories3754 kcal
Protein25 g
Carbohydrates755 g
Fiber16 g
Sugars685 g
Total Fat141 g
Saturated Fat57 g
Monounsaturated Fat32 g
Polyunsaturated Fat3.2 g
Cholesterol179 mg
Sodium347 mg
Potassium1577 mg
Calcium581 mg
Iron9.4 mg
Magnesium363 mg
Phosphorus753 mg
Zinc6 mg
Copper2.1 mg
Manganese2.2 mg
Vitamin D3.7 mcg
Vitamin C3.5 mg
Vitamin A119 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.6 mg
Folate52 mcg
Choline118 mg
Caffeine169 mg
Water175 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 8. The excerpt below is the record exactly as published.
MARSHMALLOW FUDGE Pat Sirrine 2 1/4 cups sugar 1/ 4 cup butter 3/4 cup canned milk 5 oz o-3/4 cup marshmallow cream 11/2 cups (11/2, 6 o:z. size) semi- sweet chocolate chip
Cook this with the app: pantry check, scaling, and the assistant.