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Marshmallow Fudge Recipe

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This recipe for Marshmallow Fudge is from The International Sunday School Class Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/3 c semisweet chocolate chips
2/3 c fat-free sweetened condensed milk
1 tsp. vanilla extract
1-1/3 c miniature marshmallows
2 whole reduced-fat graham crackers, broken into bite-size pieces
Original recipe from Holly Mann, Amherst, New Hampshire
Directions:
Directions:
Line an 8-in. square pan with foil and coat with nonstick cooking spray; set aside. In a 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 the marshmallows and graham crackers.
Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out the pan and remove foil; cut into 48 pieces.
Number Of Servings:
Number Of Servings:
4 Dozen
Personal Notes:
Personal Notes:
NUTRITION FACTS: 1 piece equals 41 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. DIABETIC EXCHANGE: 1/2 starch.
www.tasteofhome.com

 

 

 

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