The Five Minute Killer Fudge
Yield
16 servingsPrep
5 minCook
5 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
evaporated milk
|
|
| 1 ⅔ | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
miniature marshmallows
|
|
| 1 ½ | cups |
chocolate chips (semi-sweet)
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
evaporated milk
|
|
| 394 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
miniature marshmallows
|
|
| 355 | ml |
chocolate chips (semi-sweet)
|
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
nuts
|
|
Directions
Combine milk, sugar, and salt in saucepan over medium heat Bring to a boil and cook 4 to 5 minutes, stirring constantly (start timing when the mixture starts to "bubble" around the corners of the pan). Remove from heat. Add marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute (or until Marshmallows are completely melted and blended). Pour into a buttered 8 inch square pan. Cool until it doesn't fall out or slosh around in pan. Eat!
