Ingredients
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1
-
2/3
-
1/2
-
2
-
3
-
2
-
-
-
-
-
-
-
-
-
Directions
Reduced Sugar Chocolate Fudge, This recipe was in the December/January issue of Light & Tasty I made this for DH and it really is good Lots less sugar and lots less carbs!, This fudge is close to the one on the marshmallow cream jar without the 3 cups of sugar do You cook this one to 234 degrees also or a different temperature?, I have a bone to pick with this recipe; it may be too good! I have never been a fan of fudge but thought Id give this a try for the holidays I LOVE this fudge, lol! It is creamy and smooth and not too sweet (my main complaint with traditional fudge) So glad (I think) that I found this recipe My husband and children love it too bonus!!! The downside is its tempting and easy to overindulge At least there isnt a ton of added sugar in it
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Steps
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1
Done
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Line a 9-in Square Pan With Foil and Spray the Foil Lightly With Non-Stick Cooking Spray; Set Aside. |
|
2
Done
|
in a Large Saucepan, Combine the Marshmallow Creme, Evaporated Milk and Butter. |
|
3
Done
|
Cook Over Medium Heat Stirring Constantly Until Smooth. |
|
4
Done
|
Bring to a Rapid Boil and Boil For 5 Minutes While Continuing to Stir. |
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5
Done
|
Remove from Heat and Add Vanilla. |
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6
Done
|
Stir in the Chocolate Until Melted and Smooth. |
|
7
Done
|
Add Pecans and Mix Well. |
|
8
Done
|
Pour Into Prepared Pan and Refrigerate For 2 Hours or Until Firm. |
|
9
Done
|
the Cook Time Reflects the Time Need to Thoroughly Chill the Fudge. |
|
10
Done
|
When Firm Remove Foil from Pan and Peel Away Foil from Fudge. |
|
11
Done
|
Using a Pizza Cutter; Cut Into 1-Inch Squares. |
|
12
Done
|
Store in a Tightly Covered Container in the Refrigerator. |
