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Marshmallow Fudge Recipe
Marshmallow Fudge Recipe photo by Taste of Home

Marshmallow Fudge Recipe

Publisher Photo
It's nearly impossible to resist this rich chocolate delight. Chock-full of marshmallows and graham crackers, no one will believe that this tantalizing treat is low in fat. —Holly Mann, Temple, New Hampshire
TOTAL TIME: Prep: 15 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 48 servings

Ingredients

  • 1-1/3 cups semisweet chocolate chips
  • 2/3 cup fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1-1/3 cups miniature marshmallows
  • 2 whole reduced-fat graham crackers, broken into bite-size pieces

Nutritional Facts

1 piece equals 41 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0.55 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.
  2. Pour into prepared pan. Refrigerate for 1 hour or until firm.
  3. Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces. Yield: 4 dozen.
Originally published as Marshmallow Fudge in Light & Tasty June/July 2001, p31

Nutritional Facts

1 piece equals 41 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0.55 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Reviews for Marshmallow Fudge

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 26, 2014

"My husband really liked this recipe...for my taste, agree with others I would prefer milk chocolate chips to cut the bittersweet flavor. I will try this again, as it is as healthy alternative to other sweet treats!!"

MY REVIEW
Reviewed Mar. 30, 2014

"I made this for refreshments for church after the service, and got lots of complements. However, next time I think I will use regular milk chocolate instead of semisweet. Also, I added the vanilla at the same time as the chocolate chips, and I'm glad I did since it was so thick that I don't think I could have added it after letting it cool 2 minutes. It was hard to cut."

MY REVIEW
Reviewed Mar. 18, 2014

"I make this fudge all the time. It is easy and the best tasting."

MY REVIEW
Reviewed Mar. 13, 2014

"Mmmmmmmm, this fudge is incredible! And very easy to make, too."

MY REVIEW
Reviewed Jan. 24, 2014

"This recipe is sooo easy and very yummy. One of my family's new favorite. I can't wait to make it again."

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