a fun little variation to liven up taco Tuesday!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 78 |
| Yield: | 78 pieces |
Ingredients
- 1 ¾ cups white sugar
- ¾ cup margarine
- ⅔ cup evaporated milk
- 1 pinch salt
- 1 (13 ounce) jar marshmallow cream
- 1 (12 ounce) bag semisweet chocolate chips
- ¾ cup chopped nuts
- 2 teaspoons vanilla extract
Instructions
- Grease a 9×13-inch pan.
- Combine sugar, margarine, evaporated milk, and salt in a medium saucepan. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly, until fudge reaches 234 degrees F (112 degrees C) on a candy thermometer.
- Remove from heat. Add marshmallow cream, chocolate chips, nuts, and vanilla extract; mix well until blended. Pour into the prepared pan and refrigerate until firm.
- Cut into seventy-eight 1 1/2-inch squares.
- Parkay(R) margarine works best for this fudge.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 29 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make!!