2003 Chocolate Fudge

By boandozzy

One piece equals 79 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 10 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Chocolate Fudge in Light & Tasty December/January 2003, p5

Ingredients

• 2-1/2 cups granulated sugar
• 2/3 cup fat-free evaporated milk
• 2 tablespoons butter
• 2 cups (12 ounces) semisweet chocolate chips
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup chopped pecans
• 1 jar (2-1/2 ounces) prune baby food
• 1 teaspoon vanilla extract

Preparation

Step 1

Line an 8-in. square pan with foil and coat the foil with cooking spray; set aside.

In a heavy saucepan over medium heat, bring the sugar, milk and butter to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in chocolate chips until smooth. Stir in the marshmallow creme, pecans, baby food and vanilla. Pour into prepared pan. Refrigerate for 1 hour or until firm.

Lift fudge out of pan and remove foil; cut into 1-in squares. Store in an airtight container in the refrigerator. Yield: 3 pounds (64 pieces).