Marshmallow Pecan Fudge Recipe

Marshmallow Pecan Fudge Recipe Rating 0

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:

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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

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