2002 Marshmallow Fudge

By boandozzy

1 piece equals 41 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0.55 g fiber, 1 g protein.

Diabetic Exchange: 1/2 starch.

Originally published as Marshmallow Fudge in Light & Tasty June/July 2001, p31

Ingredients

• 1-1/3 cups semisweet chocolate chips
• 2/3 cup fat-free sweetened condensed milk
• 1 teaspoon vanilla extract
• 1-1/3 cups miniature marshmallows
• 2 whole reduced-fat graham crackers, broken into bite-size pieces

Preparation

Step 1

Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.

Pour into prepared pan. Refrigerate for 1 hour or until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces. Yield: 4 dozen.