Marshmallow cream gives this 10-minute fudge a velvety texture.
- Portion size 64 servings
Ingredients
Method
In small saucepan, bring sugar, evaporated milk and butter to boil over medium heat, stirring. Boil, stirring constantly, for 5 minutes. Remove from heat. Stir in vanilla and salt. Stir in milk chocolate, chocolate chips and marshmallow cream until smooth.
Spread in foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
Turn out fudge onto cutting board; peel off foil. Cut into squares.(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 month.)
Nutritional facts <b>Per Piece:</b> about
- Sodium 9 mg
- Protein trace
- Calories 47.0
- Total fat 2 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0
