Cream Nut Fudge(Recipe Over 100 Years Old)
Cream Nut Fudge offers a rich, creamy texture with sweet vanilla and crunchy pecans, perfect for sharing during holidays or special gatherings.
Ingredients
Instructions
- Mix whipping cream, sugar, and white syrup in a saucepan.
- Cook over low heat, stirring occasionally, until the mixture reaches between soft and hard ball stage or 240°F on a candy thermometer.
- Continue cooking for 50 to 60 minutes until the fudge thickens and reaches the desired consistency.
- Remove from heat and stir in vanilla and soda.
- Fold in pecans and pour into a prepared pan to set.
Tips & Substitutions
For best results, use a heavy-bottomed saucepan to prevent scorching. If you don't have pecans, walnuts or almonds can be excellent substitutes. Ensure the mixture reaches the correct temperature for perfect fudge consistency—too low will result in a soft fudge, while too high can make it grainy. Stir continuously during the last few minutes for even thickness.
Serving Suggestions
Cut into small squares and serve as a delightful treat alongside coffee or tea. This fudge pairs beautifully with Southern Coffee Punch for a perfect afternoon snack. Consider adding a sprinkle of sea salt on top for an extra flavor boost or serving with a scoop of vanilla ice cream for a decadent dessert.
Storage & Reheating
Store leftover fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate, where it can last for up to a month. When ready to enjoy, let it come to room temperature for the best texture, or microwave in short bursts if you prefer it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Nut Fudge(Recipe Over 100 Years Old) contains roughly 552 calories, with 6g protein, 53g carbohydrates, and 22g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of potassium and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the fudge is ready to pour into the pan?
The fudge is ready when it reaches the soft to hard ball stage, around 240°F on a candy thermometer. You can also test it by dropping a small amount into cold water; it should form a soft ball that holds its shape but is pliable. Be cautious not to overcook it.
Can I use a different type of syrup in this recipe?
While white syrup is traditionally used, you can substitute with light corn syrup or even maple syrup for a unique flavor twist. Keep in mind that the taste of the fudge may vary slightly, but it will still be delicious and creamy.
What can I do if my fudge turns out too soft?
If your fudge is too soft, it likely didn't reach the right temperature. To salvage it, you can reheat the fudge in a saucepan, stirring continuously until it reaches the correct temperature. Once it thickens, pour it back into the pan to set again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).