"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamy Fudge, by Ginger Abbott, is from The Carroll Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. Splenda 1 stick Butter 1 can Fat Free Evaporated Milk (5 oz) 1 jar Marshmallow Creme (7 oz) 3 c. Milk Chocolate Chips 1/2 t. Vanilla 2 c. Walnuts (chopped)
Cook sugar, butter and milk in large pan and bring to a rolling boil for 5 minutes. Add next three ingredients, then the nuts. Mix thoroughly and pour into a greased 9X9 pan. Let sit until firm. Cut into squares
I use Splenda in this recipe to keep some of the calories down.
Marshmallow creme can be a mess to work with. Remove lid and any aluminum on the jar, place in microwave on HI for 5 seconds at a time. May take 2 or 3 times. Creme will begin to swell, don't allow it to spill over.
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