Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ½ cups (550 g / 1.2 lb ) white granulated sugar
- ½ cup (125 g / 4.4 oz ) margarine or butter
- ⅔ cup (160 ml / 5.4 oz) evaporated milk
- 1 jar (7 oz / 200 g) marshmallow creme
- 2 cups (160 g / 5.6 oz) semi sweet chocolate chips
- ¾ cup (75 g / 2.6 oz) chopped walnuts
- 1 tsp vanilla
Directions
Line a 9-inch (23 cm) square or 13-by−9-inch (33 by 23 cm) pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan , combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
After 5 minutes of constant stirring, remove saucepan from heat.
Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature.
Score fudge into 36–48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.