Grandma'S White Fudge
Creamy white fudge with crunchy walnuts, perfect for sweet cravings and sharing during holidays or special occasions, offering a rich and buttery flavor with a nutty crunch.
Ingredients
Instructions
- Boil sugar, milk, and margarine or butter for approximately 15 minutes.
- Add 1 teaspoon vanilla and stir well.
- Fold in 1 cup walnuts.
Tips & Substitutions
To ensure a smooth fudge, make sure to stir continuously while boiling the sugar, milk, and margarine to prevent it from burning. If you prefer a different nut flavor, feel free to substitute walnuts with pecans or even skip nuts altogether for a smoother texture. For an extra touch, consider adding a pinch of salt to enhance the sweetness.
Serving Suggestions
Cut the fudge into small squares and serve it as a delightful treat with coffee or tea. It pairs beautifully with Peach Melba Dessert for a sweet finish to any meal. You can also use it as a topping for ice cream, or enjoy it alongside a slice of Chocolate Delight Angel Food Cake for a special dessert experience.
Storage & Reheating
Store any leftover fudge in an airtight container at room temperature for up to one week. If you want to keep it longer, refrigerate it for up to two weeks. To enjoy it again, simply let it come to room temperature before serving or microwave it in short bursts for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S White Fudge contains roughly 509 calories, with 7g protein, 76g carbohydrates, and 14g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (24% of the Daily Value), and calcium (22% of the Daily Value), and a good source of protein and vitamin A. It also contributes 6g 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
Can I use regular butter instead of margarine?
Yes, you can absolutely use regular butter instead of margarine. It may add a richer flavor to the fudge. Just make sure it’s at room temperature for easy mixing. The texture and taste will be delicious either way!
What type of sugar should I use?
Granulated white sugar is the best option for this recipe as it dissolves well and gives the fudge its signature sweetness. Avoid using powdered sugar, as it will affect the texture and consistency of the fudge.
Can I add other flavors to the fudge?
Definitely! You can experiment with flavors like almond or hazelnut extract in place of vanilla for a unique twist. Just be cautious with the quantity, as these flavors can be more potent than vanilla.
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).