Very Best Fudge
From Our favorite recipes (Stake Relief Society, 1954), 1954
Do not use the same spoon with which you mix the sugar, butter, and milk.
Presented as published in 1954. 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
19847Calories
35 gProtein
4848 gCarbs
213 gFat
Full nutrition (33 nutrients)
Calories19847 kcal
Protein35 g
Carbohydrates4848 g
Fiber6.6 g
Sugars4844 g
Total Fat213 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat61 g
Cholesterol335 mg
Sodium319 mg
Potassium1403 mg
Calcium811 mg
Iron5.8 mg
Magnesium254 mg
Phosphorus970 mg
Zinc5.9 mg
Copper1.9 mg
Manganese3.9 mg
Vitamin D4.9 mcg
Vitamin C4.6 mg
Vitamin A158 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2 mg
Folate20 mcg
Choline78 mg
Caffeine1.9 mg
Water210 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 32. The excerpt below is the record exactly as published.
VERY BEST FUDGE 24 cups sugar 1 5oz bottle marshmallow 1 scant cup canned milk cream 1 square butter 1 large cup walnuts 1% pkg. chocolate chips 2 teaspoons vanilla
Cook this with the app: pantry check, scaling, and the assistant.