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Marshmallow Pecan Fudge Recipe

Rich and creamy chocolate covers chewy marshmallows and crunchy nuts in this fantastic fudge. It disappears quickly from my holiday candy tray.—Jan Lutz, Stevens Point, Wisconsin

This recipe is:

Quick

Diabetic Friendly

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Marshmallow Pecan Fudge Recipe

Prep: 15 min. + chilling

Yield: 81 Servings

10 5 15

Ingredients

1 teaspoon plus 1 cup butter, divided
2 cups miniature marshmallows
1 cup chopped pecans
8 ounces milk chocolate, chopped
8 ounces German sweet chocolate, chopped

Directions

Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan.
In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm.
Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.

Nutritional Facts 1 piece equals 61 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 17 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Originally published as Marshmallow Pecan Fudge in Taste of Home Christmas Annual Annual 2009, p127