Chocolate Marshmallow Fudge


Chocolate Marshmallow Fudge

Yield : 8″ x 8″


1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp butter or margarine
12 oz semisweet chocolate morsels
14 large marshmallows
Chopped pecans (optional)

Coarsely ground sea salt (optional)
Coat an 8- X 8-inch pan with cooking spray or oil.

In a medium saucepan, stir together sugar, evaporated milk and butter.  Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring constantly, about 3 minutes.

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. (I found I actually needed to return the pan to the lowest heat setting to get the marshmallows to melt.  I definitely got an arm workout stirring…)

Pour mixture into prepared pan, top with a handful of chopped pecan and a bit of coarsely ground sea salt if you wish and refrigerate until firm. (about 2 hours.)  Cut into thirty-six squares and serve.

Store fudge in refrigerator.

source: scatteredthoughtsofacraftymom


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