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Foolproof Fudge

Updated on July 28, 2016

Your Rating

5 stars from 2 ratings of Foolproof Fudge
For best results, the saucepan should be dry.  Water drops and overcooking will affect the quality of the fudge.  If quality is a concern, you may substitute three semisweet baking bars for the chocolate chips.
For best results, the saucepan should be dry. Water drops and overcooking will affect the quality of the fudge. If quality is a concern, you may substitute three semisweet baking bars for the chocolate chips. | Source

Cook Time

Cook time: 25 min
Ready in: 25 min
Yields: About 36 one-inch squares

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

  1. Grease a 9x13 cake pan well with margarine. Set aside.
  2. 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.
  3. Remove from heat. Add chocolate chips and marshmallow cream. Stir until fully blended.
  4. Add vanilla and pecans. Beat until creamy.
  5. Pour mixture into cake pan and allow to cool completely at room temperature. Do not cut until fudge is completely cooled.
  6. Refrigerate leftovers.

Step-by-Step Demonstration

Nutrition Information per Serving

Nutrition Facts
Serving size: 1-inch square
Calories 235
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 4 g20%
Unsaturated fat 6 g
Carbohydrates 37 g12%
Sugar 34 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 3 mg1%
Sodium 63 mg3%
* 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.

Fudge will look like this if you used chopped nuts.  If you're concerned about nutrition, try substituting fat-free evaporated milk for the regular.
Fudge will look like this if you used chopped nuts. If you're concerned about nutrition, try substituting fat-free evaporated milk for the regular. | Source

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