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Marshmallow Fudge Recipe

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This recipe for Marshmallow Fudge, by , is from The International Sunday School Class Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Willingham
Added: Wednesday, July 9, 2008

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.
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