** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Black part: Combine sugar, sirup, cocoa, and cream.
2. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature.
3. Add butter and flavoring. Beat until creamy.
4. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part.
5. When cool, beat until creamy, then pour over black part.
6. Nuts may be added if desired. The two portions will not run together but will cut out together.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Cocoa Powder, Natural Sweeteners allergies.