Fudge
Candies, fudge, chocolate marshmallow, prepared-from-recipe
Candies, fudge, chocolate marshmallow, prepared-from-recipe
Candies, fudge, chocolate marshmallow, with nuts, prepared-by-recipe
Candies, fudge, chocolate, prepared-from-recipe
Candies, fudge, chocolate, with nuts, prepared-from-recipe
Candies, fudge, peanut butter, prepared-from-recipe
Candies, fudge, vanilla with nuts
Candies, fudge, vanilla, prepared-from-recipe
22.6%
452 kcal
452 kcal
Energy
25%
17.5 g
17.5 g
Fat
53.3%
10.7 g
10.7 g
Saturates
71.2%
64.1 g
64.1 g
Sugar
3.5%
0.2 g
0.2 g
Salt
63%
35%
2%
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 452 (1893 kJ) | |
from Carbohydrate | 285 (1195 kJ) | |
from Fat | 157 (659 kJ) | |
from Protein | 9 (38 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 71.3 g | |
Dietary Fiber | 1.7 g | |
Starch | ~ | |
Sugars | 64.1 g | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 17.5 g | |
Saturated Fat | 10.7 g | |
Butyric Acid | 339.0 mg | |
Caproic Acid | 213.0 mg | |
Caprylic Acid | 123.0 mg | |
Capric Acid | 260.0 mg | |
Lauric Acid | 272.0 mg | |
Tridecylic Acid | 0.0 mg | |
Myristic Acid | 823.0 mg | |
Pentadecanoic Acid | 0.0 mg | |
Palmitic Acid | 4,477.0 mg | |
Margaric Acid | 68.0 mg | |
Stearic Acid | 3,955.0 mg | |
Arachidic Acid | 90.0 mg | |
Behenic Acid | 7.0 mg | |
Lignoceric Acid | 0.0 mg | |
Monounsaturated Fat | 5.2 g | |
Myristoleic Acid | 0.0 mg | |
15:1 | 0.0 mg | |
Palmitoleic Acid | 132.0 mg | |
16:1 c | 94.0 mg | |
16:1 t | ~ | |
17:1 | 0.0 mg | |
Oleic Acid | 5,054.0 mg | |
18:1 c | 1,655.0 mg | |
18:1 t | 291.0 mg | |
Gadoleic Acid | 10.0 mg | |
Erucic Acid | 0.0 mg | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | 0.0 mg | |
Polyunsaturated Fat | 0.6 g | |
Linoleic Acid | 550.0 mg | |
18:2 CLAs | 26.0 mg | |
18:2 n-6 c,c | 211.0 mg | |
18:2 t,t | ~ | |
18:2 i | 29.0 mg | |
18:2 t | ~ | |
Linolenic Acid | 60.0 mg | |
alpha-Linolenic Acid | 31.0 mg | |
gamma-Linolenic acid | ~ | |
Parinaric Acid | 0.0 mg | |
Eicosadienoic Acid | 0.0 mg | |
Eicosatrienoic Acid | 0.0 mg | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 0.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | 0.0 mg | |
Clupanodonic Acid | 0.0 mg | |
Docosahexaenoic Acid | 0.0 mg | |
Trans Fat | 0.3 g | |
Omega-3 Fatty Acids | 60.0 mg | |
Omega-6 Fatty Acids | 550.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 25.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 2.3 g | |
Essential Aminos | ||
Histidine | ~ | |
Isoleucine | ~ | |
Leucine | ~ | |
Lysine | ~ | |
Methionine | ~ | |
Phenylalanine | ~ | |
Threonine | ~ | |
Tryptophan | ~ | |
Valine | ~ | |
Non-essential Aminos | ||
Alanine | ~ | |
Arginine | ~ | |
Aspartic Acid | ~ | |
Cystine | ~ | |
Glutamic Acid | ~ | |
Glycine | ~ | |
Proline | ~ | |
Serine | ~ | |
Tyrosine | ~ |
Other Nutrients % Daily Value | |
---|---|
Alcohol | ~ |
Water | 7.8 g |
Ash | 0.8 g |
Caffiene | 18.0 mg |
Theobromine | 139.0 mg |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | 273 IU | |
Vitamin B1 (thiamine) | 0.0 mg | |
Vitamin B2 (riboflavin) | 0.1 mg | |
Vitamin B3 (niacin) | 0.2 mg | |
Vitamin B5 (pantothenic acid) | 0.1 mg | |
Vitamin B6 (pyridoxine) | 0.0 mg | |
Vitamin B9 (folate) | 5 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | 0.2 mg | |
Vitamin D | ~ | |
Vitamin E | 0 IU | |
Vitamin K | 2 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 45.0 mg | |
Copper | 0.2 mg | |
Fluoride | ~ | |
Iron | 1.0 mg | |
Magnesium | 36.0 mg | |
Manganese | 0.2 mg | |
Phosphorus | 67.0 mg | |
Potassium | 147.0 mg | |
Sodium | 85.0 mg | |
Zinc | 0.6 mg |
About Fudge
Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations with other flavourings added are possible.