Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1/2 cup corn syrup
- 1/3 cup evaporated milk
- 16 oz semi-sweet chocolate
- 2 tsp vanilla
- 1/4 cup sugar, sifted
- 1/3 cup creamy or chunky peanut butter
Directions
Line an 8 inch square baking pan with plastic wrap. In a saucepan,
combine corn syrup and evaporated milk, add the chocolate. Heat on
medium low until chocolate is melted. Remove from heat, stir in
vanilla and icing sugar until smooth. Spread in pan. Drop peanut
butter by teaspoonfuls onto fudge. With knife, swirl peanut butter
through fudge to create a marble pattern. Refrigerate two hours or
until firm.