Print
Email
Add a photoServings: 12
Ingredients
- 3 c. sugar
- 1/8 teaspoon salt
- 2 squares (2 ounce) unsweetened chocolate, slivered or possibly cut in sm. pcs
- 1 c. cream (I use Milnot)
- 2 T light corn syrup
- 3 T butter
- 1 teaspoon vanilla
- 1 c. minced nuts
Directions
- Put together first 5 ingredients in heavy pan. Blend thoroughly. Place over low heat. Stir till sugar and chocolate are dissolved and mix is boiling moderately. Cover and boil 3 min. Remove cover. With knife remove crystals. Cook to soft ball stage, 234 degrees F. Remove from heat. Add in butter and vanilla. Don't STIR. Cool at room temperature till fudge is lukewarm, 110 degrees. Beat till it looses gloss. Add in nuts. Blend thoroughly. Spread evenly in oiled 8"x8" pan. When I double this I use an oiled 11"x15" pan.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 112 | 33% |
| Total Fat 13.17g | 16% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 117mg | 5% |
| Potassium 134mg | 4% |
| Total Carbs 55.98g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 50.92g | 34% |
| Protein 3.13g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
