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Nutty Chocolate Fudge Recipe

Nutty Chocolate Fudge Recipe photo by Taste of Home

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I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips.

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Nutty Chocolate Fudge Recipe

Prep: 25 min. + chilling

Yield: 81 Servings

25 25

Ingredients

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Directions

Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.
In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.
Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Nutritional Analysis: One piece equals 70 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 16 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Nutty Chocolate Fudge in Light & Tasty December/January 2005, p37

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Nutty Chocolate Fudge

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Reviewed on Jan. 17, 2012 by sstetzel

The only thing I can think is that maybe you didn't boil it long enough. Be sure to start your timer after it comes to a good rolling boil, not when it first starts to bubble.

Reviewed on Jan. 17, 2012 by CC Rider

Tried this recipe and it didn't set.,what am I doing wrong??????I make fudge all the time for some reason this recipe didn't work!!!!Great flavor!!!Help me