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"Selected" Previous Weeks Recipes
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| Recipes | ||||
| Creamy Chocolate, Nut-Fudge | ||||
| Ingredients: | ||||
| 10 1/2 Ounce Bag Miniature Marshmallows | ||||
| 1 1/2 cups sugar | ||||
| 2/3 cup Fat Free Evaporated Milk | ||||
| 1/4 cup light margarine | ||||
| 2 cups semi-sweet chocolate chips or chocolate chunks | ||||
| 1/2 cup walnuts, chopped | ||||
| 1 tsp. pure vanilla | ||||
| Directions | ||||
| Grease an 8' square pan with non-fat cooking spray. Set aside. In medium saucepan, combine marshmallows, sugar and evaporated milk, margarine. Bring to a boil, stirring constantly over moderate heat. Boil about 5 minutes. Remove from heat. Add chocolate, stir until chocolate is melted and the mixture is smooth. Stir in walnuts and vanilla. Pour fudge into greased pan. Chill until firm. Cut in squares. | ||||
| Makes about 2 1/4 lbs. | ||||
| This makes an excellent Christmas Candy to give away as a nice homemade gift. Separate layers by wax paper. Store in airtight container. Refrigerated. | ||||
| Recipe contributor: Virginia Brown Wright, Senior Editor, Lowfat Weekly | ||||
State: Maine
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