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Ingredients
| marshmallow cream topping: 1 7oz jar |
| nonfat canned evaporated milk: 2/3 cup |
| salted butter: 1/2 cup (cubed) |
| vanilla extract: 2 tsp |
| semisweet chocolate chips (chips): 3 cups |
| pecans (chopped): 2 cups |
Reduced Sugar Chocolate Fudge
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
120 min -
Servings
81 serving(s)
Tags
- Line a 9-in square pan with foil and spray the foil lightly with non-stick cooking spray; set aside.
- In a large saucepan, combine the marshmallow creme, evaporated milk and butter.
- Cook over medium heat stirring constantly until smooth.
- Bring to a rapid boil and boil for 5 minutes while continuing to stir.
- Remove from heat and add vanilla.
- Stir in the chocolate until melted and smooth.
- Add pecans and mix well.
- Pour into prepared pan and refrigerate for 2 hours or until firm.
- The cook time reflects the time need to thoroughly chill the fudge.
- When firm remove foil from pan and peel away foil from fudge.
- Using a pizza cutter; cut into 1-inch squares.
- Store in a tightly covered container in the refrigerator.