Nutty Chocolate Fudge

Total Time Prep: 25 min. + chilling
Yield 2-2/3 pounds (81 pieces)
Contest Winner
Test Kitchen Approved
I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. —A. J. Ristow, Tucson, Arizona

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup butter, cubed
  • 2 teaspoons vanilla extract
  • 3 cups semisweet chocolate chips
  • 2 cups chopped pecans or walnuts, toasted

Directions

  1. Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.
  2. In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.
  3. Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts

1 piece: 70 calories, 5g fat (2g saturated fat), 3mg cholesterol, 16mg sodium, 7g carbohydrate, 1g fiber), 1g protein.

I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. —A. J. Ristow, Tucson, Arizona
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC