Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Marshmallow | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup sugar
- 3 cups miniature marshmallows
- 2/3 cup purchased eggnog
- 3 tablespoons butter
- 1 tablespoon corn syrup
- 1/8 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped pecans
Directions
Butter sides of a heavy 3-quart saucepan. Add sugar,
marshmallows, eggnog, butter, corn syrup, and salt to
the saucepan; cook over low heat, stirring constantly,
until sugar is dissolved. Turn heat up to medium and
cook until mixture boils.
Continue to cook, stirring constantly, to about 232 degrees .
Add chocolate chips and continue to cook for 5 minutes
(should be at soft ball stage*), or until chocolate is
melted. Stir in chopped nuts. Pour into a buttered
8-inch square pan. Cool to room temperature, then
chill and cut into squares.
Makes about 3 dozen pieces of eggnog fudge.
To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water
forms a ball, but flattens when picked up with fingers
(234 to 240 degrees).