Taste of Home
Nutty Chocolate Fudge
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 2-2/3 pounds (81 pieces).
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
Ingredients
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1 jar (7 ounces) marshmallow creme
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2/3 cup fat-free evaporated milk
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1/2 cup butter, cubed
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2 teaspoons vanilla extract
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3 cups semisweet chocolate chips
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2 cups chopped pecans or walnuts, toasted
Directions
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1.
Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.
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2.
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.
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3.
Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts
1 piece: 70 calories, 5g fat (2g saturated fat), 3mg cholesterol, 16mg sodium, 7g carbohydrate, 1g fiber), 1g protein.
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