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- Good use of failed fudge: fudge which is too hard, too soft, too runny, too sugary, too chewy, etc.
- Proportions are as follows: for every 2 c. (roughly 1 lb. yield)
- of any failed fudge which is not runny, you'll need 1 egg, 1/2 c. all-purpose flour, and 1/2 c. lowfat milk. If fudge is soupy, halve the lowfat milk (to 1/4 c.). If fudge is as thin as bouillon, eliminate the lowfat milk.
- Mix egg, lowfat milk, and flour together till mix is smooth, then stir into fudge mix. Bake in buttered 8x8-inch pan in preheated 325'F oven for 40 to 45 min. A cake tester inserted around the edge should come out clean; center will obviously still be soft. Place on rack to cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 228g | |
| Calories 342 | |
| Calories from Fat 55 | 16% |
| Total Fat 6.17g | 8% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 117mg | 5% |
| Potassium 309mg | 9% |
| Total Carbs 54.12g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.85g | 5% |
| Protein 16.1g | 26% |
