Easy Creamy Fudge
Yield
32 servingsPrep
10 minCook
10 minReady
2 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
miniature marshmallows
|
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 1 | dash |
salt
|
*
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 6 | ounces |
chocolate chips
|
|
| ½ | cup |
nuts
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
miniature marshmallows
|
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 1 | dash |
salt
|
*
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 173.4 | ml/g |
chocolate chips
|
|
| 118 | ml |
nuts
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
In 2 quart glass measure, combine marshmallows, milk, and salt.
Microcook on HIGH 3 to 4 minutes.
Stir until marshmallows melt and mixture is smooth.
Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk).
Add salt.
Stir in nuts and vanilla.
Line 8 or 9 inch square pan with wax paper.
Spread fudge evenly in pan.
Chill 2 hours, until firm.
Turn onto cutting board, peel off paper and cut into squares.
