Ingredients for Mexican Cream Fudge
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How to Make Mexican Cream Fudge
- In a large saucepan, combine 1 (14-ounce) can sweetened condensed milk, 1/2 cup (1 stick) unsalted butter, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture reaches the soft-ball stage (235°F on a candy thermometer). This will take approximately 10-15 minutes.
- Immediately remove from heat and place the saucepan in a bowl filled with ice water. Let the mixture cool slightly, about 5 minutes.
- Beat in 1 teaspoon vanilla extract and 1 cup chopped pecans or walnuts using an electric mixer until the fudge is smooth, creamy, and loses its glossy shine. This should take approximately 5-7 minutes.
- Pour the fudge into a greased 8x8 inch baking pan. Spread evenly and let cool completely at room temperature for at least 2-3 hours before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
2505g
Fat
502g
Carbs
248g