Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Nutty Chocolate Fudge




Source of Recipe


email


Recipe Introduction


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 of Tucson, Arizona



List of 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


Recipe



Line a 9-in. square pan with foil and coat foil with nonstick 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).