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Nutty Chocolate Fudge

 Nutty Chocolate Fudge
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.
81 ServingsPrep: 25 min. + chilling


  • 1 jar (7 ounces) marshmallow creme
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup butter, cubed
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups (18 ounces) semisweet chocolate chips
  • 2 cups chopped pecans or walnuts, toasted


  • 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 Facts: 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.