Directions:
- Butter sides of heavy 2 quart saucepan.
- In saucepan combine sugar, milks, and salt.
- Cook and stir over med.hi. to boiling.
- Clip on candy thermometer and cook and stir over med-low heat to 238*, soft ball stage.
- Remove from heat, add butter and vanilla, DO NOT STIR.
- Cool to 110F degrees.
- Remove thermometer.
- Beat with wooden spoon till fudge becomes thick and starts to lose it's gloss.
- Pour into a buttered 8 inch pan.
- Score into squares.
- If desired top each square with with a piece of nut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.99 Kcal (285 kJ) | ||
| Calories from fat | 22.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 2% | |
| Sodium | 21.98mg | 1% | |
| Potassium | 28.14mg | 1% | |
| Total Carbs | 10.94g | 4% | |
| Sugars | 10.04g | 40% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 291.26 Kcal (1219 kJ) | ||
| Calories from fat | 95.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 4% | |
|---|---|---|---|
| Cholesterol | 30.81mg | 2% | |
| Sodium | 94.15mg | 1% | |
| Potassium | 120.57mg | 1% | |
| Total Carbs | 46.88g | 4% | |
| Sugars | 43.01g | 40% | |
| Protein | 2.64g | 1% | |
| Vitamin C | 0.6mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Calcium | 99.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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