Candies, fudge, vanilla with nuts
Whole food · Sweets
Photo: Wikipedia
Vanilla fudge with nuts is a dense, creamy confection made from sugar, butter, and milk, cooked to the soft-ball stage and folded with crunchy nuts. Its texture is smooth and melt-in-your-mouth, with a rich, buttery vanilla flavor and a satisfying nutty contrast. Nutritionally, it is a high-energy, sugar-dense treat, providing a quick source of carbohydrates and some fat.
Calorie split: 3% protein · 69% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People adore its luxurious, creamy texture and the perfect balance of sweet vanilla with the earthy crunch of nuts. It's a nostalgic comfort food often associated with holidays, gift-giving, and cozy, homemade indulgence.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and calorie content can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. The nuts are a common allergen, and the dense calories can contribute to weight gain if over-consumed. To counteract this, practice strict portion control, pair a small piece with a source of protein or fiber (like a handful of almonds or a piece of cheese), and enjoy it as an occasional treat rather than a staple.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains some dietary fat for satiety.
- Offers a small amount of protein from the nuts.
- Can be a comforting, morale-boosting treat in moderation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'fudge' is believed to have originated from a student exclamation of 'Fudge!' when a batch of caramel was accidentally overcooked, resulting in the softer, grainier texture we now know as fudge.
Full nutrition (USDA data · scales with serving)
| Water | 8.0 g |
| Energy | 435 kcal |
| Energy | 1819 kj |
| Protein | 3.0 g |
| Total lipid (fat) | 13.7 g |
| Ash | 0.54 g |
| Carbohydrate, by difference | 74.6 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 71.0 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 0.41 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 73.0 mg |
| Potassium, K | 103 mg |
| Sodium, Na | 42.0 mg |
| Zinc, Zn | 0.56 mg |
| Copper, Cu | 0.22 mg |
| Manganese, Mn | 0.47 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.18 mg |
| Pantothenic acid | 0.18 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 10.0 mg |
| Vitamin B-12 | 0.07 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 41.0 ug |
| Retinol | 40.0 ug |
| Carotene, beta | 11.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 151 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.80 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.18 g |
| SFA 6:0 | 0.12 g |
| SFA 8:0 | 0.08 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.15 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.44 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.81 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 14:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 6.6 g |
| PUFA 18:2 | 5.3 g |
| PUFA 18:3 | 1.3 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.16 g |
| Cholesterol | 13.0 mg |
Amino acid profile (per 100g)
Estimated from Candies, honey-combed, with peanut butter — USDA does not publish this profile for Candies.
| Tryptophan | 0.09 g |
| Threonine | 0.21 g |
| Isoleucine | 0.24 g |
| Leucine | 0.61 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.33 g |
| Valine | 0.31 g |
| Arginine | 1.1 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.56 g |
| Proline | 0.55 g |
| Serine | 0.58 g |
FAQ
What makes fudge different from other candies?
Fudge is a crystalline candy, meaning its smooth texture comes from carefully controlled sugar crystal formation during cooking. This distinguishes it from non-crystalline candies like caramel or toffee, which are smooth and glassy.
Why does homemade fudge sometimes turn out grainy?
Graininess is caused by large sugar crystals forming. This happens if the mixture is stirred too much after cooking, if sugar crystals from the sides of the pan are incorporated, or if it's cooled too slowly. Using a candy thermometer and avoiding stirring during the cooling phase helps prevent this.
How should I store fudge to keep it fresh?
Store fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. This prevents it from drying out or absorbing other odors.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.35 kcal/g · 3% calories from protein · 0.9 g fiber · 71.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.