Nutty Chocolate Fudge

2 Jan

This trimmed down version is so good, you won’t miss the sugar and fat of the older recipe versions.

1 jar (7 oz) marshmallow creme

2/3 cup fat-free evaporated milk

1/2 cup butter, cubed

2 tsp vanilla

3 cups (18 oz) semisweet chocolate chips

2 cups chopped pecans or walnuts

line a 9 inch square pan with foil and coat foil with vegetable cooking spray; set aside.

In a large saucepan, combine 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 heat; add vanilla. Stir in chocolate until melted. Add pecans. pour into prepared pan. Refrigerate 2 hours or until firm

Remove fudge from pan; carefully remove foil. Cut into 1 inch squares. Store in refrigerator tightly covered.

Yield: 2-2/3 pounds


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