Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup light corn syrup
- 1/2 cup confectioners' sugar
- 1/4 cup reduced-fat evaporated milk
- 1 teaspoon vanilla extract
- 1 package (6 ounces) dried cranberries
- 1/3 cup chopped walnuts
Directions
Line a 9-in. square pan with foil. Coat the foil with cooking spray; set
In a heavy saucepan, combine chocolate chips and corn syrup. Cook
and stir over low heat until melted. Remove from the heat. Stir in the
confectioners' sugar, milk and vanilla. Beat with a wooden spoon until
thickened and glossy, about 5 minutes. Stir in cranberries and walnuts.
Spread into prepared pan; refrigerate until firm.
Using foil, lift fudge out of pan; discard foil.
Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 1-1/3 pounds (81 pieces).
NUTRITIONAL INFO
Nutrition Facts: 1 piece equals 36 calories, 2 g fat (1 g saturated
fat), trace cholesterol, 3 mg sodium, 6 g carbohydrate, trace fiber,
trace protein. Diabetic Exchange: 1/2 starch.