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Nutty Fudge

81 pieces

  • 1 jar (7oz) marshmallow creme
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup (1 stick) butter, cubed
  • 2 teaspoons alcohol-free vanilla extract
  • 18 oz semisweet chocolate chips
  • 2 cups chopped pecans or walnuts, toasted

Line a 9-in square pan with aluminum foil and coat foil with 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 nuts. Pour into the prepared foil-lined pan. Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut fudge into 1-in squares and place each into a paper baking cup. Store in refrigerator.

Nutrition Facts
You don't want to know! Eat sparingly!

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

©1995  Barricks Insurance Services. CA License #0383850