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Chocolate Fudge -- e-w

Source of Recipe

Light & Tasty 2003 – V. McGuckin; Trenton, MI
Chocolate Fudge -- e-w
Plan ahead…needs to chill for about 1 hour or until firm.
Yield 3 lbs. 64 pieces

2-1/2 c. sugar
2/3 c. fat-free evaporated milk
2 T. butter (No Substitutes)
2 c. (12-oz.) semisweet chocolate chips
1 7-oz. jar marshmallow crème
1/2 c. chopped pecans
1 2-1/2-oz. jar prune baby food
1 tsp. vanilla

Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside. In a heavy saucepan over medium heat, bring sugar, milk and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat, stir in chocolate chips until smooth. Stir in the marshmallow crème, pecans, baby food and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm.

Lift fudge out of pan and remove foil; cut into1-in. squares. Store in an airtight container in the refrigerator.

One piece equals: 79 calories…3 gm fat (1 gm saturated)…1 mg cholesterol…10 mg sodium…14 gm carbohydrate…trace fiber…1 gm protein +++EXC: 1 starch…1/2 fat +++WWP: 2