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Two Kinds of Sweet Fudge Squares

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Two Kinds of Sweet Fudge Squares
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
340
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein3.53 g(4 %)
Fat15.5 g(13 %)
Carbohydrates49.73 g(33 %)
Sugar added42.38 g(170 %)
Roughage0.63 g(2 %)
Vitamin A62.97 mg(7,871 %)
Vitamin D0.21 μg(1 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.05 mg(4 %)
Folate9.85 μg(3 %)
Pantothenic acid0.22 mg(4 %)
Biotin6.24 μg(14 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C0.05 mg(0 %)
Potassium147.3 mg(4 %)
Calcium27.09 mg(3 %)
Magnesium41.21 mg(14 %)
Iron1.38 mg(9 %)
Iodine2.6 μg(1 %)
Zinc0.68 mg(9 %)
Saturated fatty acids7.24 g
Cholesterol18.08 mg
Author of this recipe:

Ingredients

for
2
kilos fudge, approx
For the chocolate fudge
3 ¾ cups
1 cup
0.333 cup
2.333 cups
plain Dark chocolate (60% cocoa solids, chopped)
1 teaspoon
For the peanut butter fudge
3.333 cups
1 cup
1.333 cups
cream (48% fat)
0.333 cup
butter (diced)
1 cup
smooth Peanut butter (scant)
1 cup
chopped, roasted Peanuts

Preparation steps

1.
For the chocolate fudge: butter a 20cm x 30cm|8" x 12" baking tin.
2.
Put the sugar, milk and butter in a heavy-based pan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
3.
Increase the heat and bring to a boil. Boil steadily for about 10 minutes, without stirring, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C|238°F on a sugar thermometer).
4.
Remove from the heat and stir in the chocolate and vanilla.
5.
Pour into the tin and cut into squares when set.
6.
For the peanut butter fudge: butter a 20cm|8" square baking tin.
7.
Put the sugar, syrup, cream and butter in a heavy-based pan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
8.
Increase the heat and bring to a boil. Boil steadily for about 10 minutes, without stirring, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C|238°F on a sugar thermometer).
9.
Remove from the heat and stir in the peanut butter. Gently fold in the peanuts.
10.
Pour into the tin and cut into squares when set.
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