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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| 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 |
| Marshmallow | 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 teaspoon plus 1/2 cup butter, divided
- 2 cups sugar
- 3/4 cup sour cream
- 1 package (10 to 12 ounces) vanilla or white chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 3 cups coarsely chopped walnuts
- 1 cup dried cranberries, coarsely chopped
Directions
Line a 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring the sugar, sour cream and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees (soft-ball stage), about 15 minutes. Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature until cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 3 pounds.
NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 632 calories, 36 g fat (12 g saturated
fat), 36 mg cholesterol, 124 mg sodium, 74 g carbohydrate, 2 g fiber, 10
g protein.