Easy No-Beat Fudge
Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
sugar
|
|
| ⅔ | cup |
evaporated milk
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 18 | ounces |
semi-sweet chocolate
pieces, null, null |
|
| 3 | cups |
miniature marshmallows
|
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
candied cherries
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
sugar
|
|
| 158 | ml |
evaporated milk
|
|
| 45 | ml |
butter
or margarine |
|
| 520.2 | ml/g |
semi-sweet chocolate
pieces, null, null |
|
| 7.1E+2 | ml |
miniature marshmallows
|
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
candied cherries
halved |
*
|
Directions
Combine sugar, milk and butter or margarine in a medium-size heavy saucepan.
Heat to boiling over medium heat, stirring constantly.
Cook for 6 minutes, or until candy thermometer reaches 227 degrees F.
Remove from heat; add chocolate pieces and marshmallows; stir until chocolate and marshmallows are melted and mixture is smooth; quickly stir in walnuts and cherries.
Spoon into buttered 8 x 8 x 2 inch pan.
Let stand until set; cut into squares.
You may press this fudge into tiny tart pans, then decorate with nuts.
