1. Combine sugar substitute, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat. 2. Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge
I am puzzled; thought the idea of Spark was to encourage alternatives to our sweet cravings which were themselves healthy. This seems full of "empty" colories. If you like it one square wont satisfy. How about a chunk of pineapple dipped in dark chocolate? Both good for you.
I'm new to Spark and thought I was doing something "clever" when I did this recipe on my own just last month. I tried dark chocolate chips instead of semi-sweet, but it didn't set as well. Yummy, anyway!! I will definitely make this again and again!
This sounds great. I love getting to a recipe after a few comments to try what other people have already learned. For those that complain the fudge never "sets" it's usually because it hasn't boiled long enough. Boil until a little makes a soft ball when dropped in water.
I followed the recipe to a T however, it stuck to the foil. I put it in the freezer to harden it up and I'm still trying to figure out to get the foil off. Next time, I'm going to use wax paper or spray the foil.
This fudge was delicious. I made it for Valentine's Day for my kids. I put the cut up pieces in Valentine's bags and gave as gifts instead of buying boxed chocolates. My kids loved it. They want more!! Will definitely make it again. I will substitute chocolate chips for peanut butter chips next!!
I tried this twice and both times it did not set up correctly as I had a terrible time removing it from the foil. It had the consistency of taffy, rather than fudge. What am I doing wrong? This seems to be such a simple recipe
All the nasty comments and criticisms on this site are a real turn off! If you don't use artificial sweeteners, fine, but don't force your choices on the rest of us. Remember what Mom said: if you can't say something nice don't say anything at all.
Has anyone tried using other flavored chips like butterscotch or peanut butter or mixed? I guess I will have to compare the nutritional info on chip bags... My son is not a chocolate lover but loves peanut butter and butterscotch, and has type 2... - 7/1/08
This sounds pretty good. I plan to make it using REAL butter, and maybe substituting sea salt for the salt. If I can find evaporated skim milk or one percent. What to do about the marshmellows. I will get unsweet high coaco. with spenda or stevia
There have been many variations, but I haven't seen this recipe since I was in 8th grade Home Ec Class!!! I've been making this since [now I will date myself] 1975!! And it is as wonderful and simple today as it was the first time. Thanks for calculating the nutrition information.