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
4384Calories
34 gProtein
831 gCarbs
175 gFat
Full nutrition (33 nutrients)
Calories4384 kcal
Protein34 g
Carbohydrates831 g
Fiber19 g
Sugars734 g
Total Fat175 g
Saturated Fat55 g
Monounsaturated Fat34 g
Polyunsaturated Fat33 g
Cholesterol126 mg
Sodium351 mg
Potassium1860 mg
Calcium666 mg
Iron11 mg
Magnesium452 mg
Phosphorus993 mg
Zinc7.7 mg
Copper2.9 mg
Manganese4.1 mg
Vitamin D7.6 mcg
Vitamin C30 mg
Vitamin A106 mcg
Vitamin E1.1 mg
Vitamin K17 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate52 mcg
Choline92 mg
Caffeine169 mg
Water184 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 6. The excerpt below is the record exactly as published.
MARSHMALLOW FUDGE Mrs . A1 Ellis 2 1/2 cup. sugar 1/4# cup butter 3/4 cup evaporated milk 3/4 cup marshmallow creme 11/2 cup semisweet chocolate bits 1/2 cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.