Spook Fudge Nuts

Name: Spook Fudge Nuts
Ingredients: lc. sugar; 1/2 c. Darigold sour milk; 1/2 c. brown sugar; 1/4 tsp. cinnamon; 1/4 tsp. salt; 1 Tbsp. lemon juice; 2 1/2 cups nuts

From Personal recipes, 1960

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

2495Calories

39 gProtein

582 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories2495 kcal

Protein39 g

Carbohydrates582 g

Fiber0.3 g

Sugars311 g

Total Fat8.2 g

Saturated Fat1.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol0 mg

Sodium102 mg

Potassium3917 mg

Calcium173 mg

Iron6.8 mg

Magnesium211 mg

Phosphorus1000 mg

Zinc2.6 mg

Copper2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C146 mg

Vitamin A202 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)43 mg

Folate410 mcg

Choline7.7 mg

Caffeine0 mg

Water139 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 19. The excerpt below is the record exactly as published.

SPOOK FUDGE NUTS lc. sugar . 1/2 c. Darigold sour milk 1/2 c. brown sugar 1/4 tsp. cinnamon 1/4 tsp. salt 1 Tbsp. lemon juice Combine sugar, salt, milk and lemon juice in pan over heat and stir until sugar dissolves. Cook until it forms a soft ball. Pour over 2 1/2 cups nuts

Cook this with the app: pantry check, scaling, and the assistant.