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Virginia Fudge

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Recipe

 

Yield

6 dozen

Prep

5 min

Cook

20 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
12 ounces evaporated milk
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½ cup butter
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2 tablespoons light corn syrup
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2 cups brown sugar
firmly packed
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1 teaspoon vanilla extract
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2 cups pecans
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Ingredients

Amount Measure Ingredient Features
346.8 ml/g evaporated milk
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118 ml butter
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3E+1 ml light corn syrup
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473 ml brown sugar
firmly packed
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5 ml vanilla extract
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473 ml pecans
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Directions

Grease a 9x13 inch baking pan; set aside.

In a heavy 4 quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar.

Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.

Clip on candy thermometer. Cook to 234 degrees F or soft- ball stage.

Pour, without scraping, into baking pan. Cool to lukewarm.

Add vanilla.

Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss.

Scrape out onto plastic wrap.

Pat into a loaf shape (about 9x5 inch). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 67488% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 218mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 17g
Vitamin A 17% Vitamin C 2%
Calcium 16% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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