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Ingredients
- 2 Tbsp. butter or possibly margarine
- 2/3 c. evaporated lowfat milk
- 1 1/2 c. granulated sugar
- 1/4 tsp salt
- 2 c. (4 ounces) miniature marshmallows
- 1 1/2 c. (9 ounces) semisweet chocolate chips
- 1/2 c. minced pecans or possibly walnuts
- 1 tsp vanilla extract
Directions
- Combine butter or possibly margarine, evaporated lowfat milk, sugar and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil stirring constantly for 4 to 5 min. Remove from heat.
- Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or possibly till marshmallows are melted. Pour into a foiled-lined 8 inch square baking pan. Refrigeratetill hard. Lowfat milk chocolate fudge: Substitute 2 c. lowfat milk chocolate chips for semisweet chocolate chips. Butterscotch fudge: Substitute 1 2/3 c. butterscotch-flavored chips for semisweet chips. Mint chocolate fudge: Substitute 1 1/2 c. mint-chocolate chips for semisweet chips.
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