Prune Fudge
Yield
6 servingsPrep
20 minCook
10 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
prunes
|
|
| 4 | cups |
sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | cups |
water
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
prunes
|
|
| 946 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 473 | ml |
water
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Wash prunes, cover with water, and cook slowly until tender.
Drain, pit, and chop.
Add sugar to prune juice.
Add prunes and lemon juice.
Boil to soft ball stage (234 - 238 degrees F).
Cool to room temperature.
Beat until creamy.
Add nuts.
Pour into well-buttered, shallow pan.
Cut in squares.
