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Foolproof Fudge
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Cook Time
Ingredients
- 4 1/2 cups white sugar
- 2 sticks butter or margarine, not reduced-fat
- 1 can evaporated milk
- 2 cups marshmallow cream
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup pecans, halved or chopped
Step-by-Step Instructions
- Grease a 9x13 cake pan well with margarine. Set aside.
- Put sugar, margarine, and evaporated milk into a large, heavy saucepan. Over low heat, bring these ingredients to a boil. As these ingredients boil, stir constantly for about 5 minutes. Do not overcook.
- Remove from heat. Add chocolate chips and marshmallow cream. Stir until fully blended.
- Add vanilla and pecans. Beat until creamy.
- Pour mixture into cake pan and allow to cool completely at room temperature. Do not cut until fudge is completely cooled.
- Refrigerate leftovers.
Step-by-Step Demonstration
Nutrition Information per Serving
Nutrition Facts | |
---|---|
Serving size: 1-inch square | |
Calories | 235 |
Calories from Fat | 90 |
% Daily Value * | |
Fat 10 g | 15% |
Saturated fat 4 g | 20% |
Unsaturated fat 6 g | |
Carbohydrates 37 g | 12% |
Sugar 34 g | |
Fiber 1 g | 4% |
Protein 1 g | 2% |
Cholesterol 3 mg | 1% |
Sodium 63 mg | 3% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Suggestions & Substitutions
* If you're concerned about the sugar content, try using bittersweet chocolate or reducing the sugar by 1/2 cup. Replacing half of the sugar with Splenda is not recommended because Splenda affects the texture.
* Walnuts make a mellower substitute for pecans.
* Reduce the fat by using fat-free evaporated milk.
* Using reduced-calorie margarine is not recommended because it is often more watery when melted.
* If you use butter, use unsalted. It's fresher and won't add unwanted sodium. The cholesterol will go up if you use butter, though.