Nutty Chocolate Fudge Recipe

3.5 3 7
Nutty Chocolate Fudge Recipe
Nutty Chocolate Fudge Recipe photo by Taste of Home
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Nutty Chocolate Fudge Recipe

Read Reviews
3.5 3 7
Publisher Photo
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. —A. J. Ristow, Tucson, Arizona
Recommended: Our Best Fudge Recipes
MAKES:
81 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

1 piece: 70 calories, 5g fat (2g saturated fat), 3mg cholesterol, 16mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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).
Originally published as Nutty Chocolate Fudge in Light & Tasty December/January 2005, p37

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Reviews forNutty Chocolate Fudge

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MY REVIEW
Cookie201568 User ID: 8587718 238729
Reviewed Dec. 4, 2015

"I made this fudge and it is to die for, but it never did get hard, it stayed mushie. That is why I only gave it 3 stars!"

MY REVIEW
sstetzel User ID: 158954 147394
Reviewed Jan. 17, 2012

"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."

MY REVIEW
CC Rider User ID: 5222328 98345
Reviewed Jan. 17, 2012

"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"

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