Nestle Toll House Famous Fudge
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 81.0
- Total Fat: 2.5 g
- Cholesterol: 1.5 mg
- Sodium: 38.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
View full nutritional breakdown of Nestle Toll House Famous Fudge calories by ingredient
Introduction
Old time recipe from the package adjusted for lactose free margerine and a full bag of chocolate chips. I substitute Soy Milk for the canned milk for Lactose Free Fudge Old time recipe from the package adjusted for lactose free margerine and a full bag of chocolate chips. I substitute Soy Milk for the canned milk for Lactose Free FudgeNumber of Servings: 48
Ingredients
-
2 cups Sugar
1 cup Evaporated Milk or soy milk
3 TBS Canoleo (or butter)
1/4 tsp Salt
2 1/2 cups Mini Marshmallows or 5 1/3 ounces fluff
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
(one bag)
1 tsp Vanilla extract
Directions
Line 8 inch square pan with foil and apply margerine lightly
Combine sugar, evaporated milk or soy milk and salt in saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Use Soft Ball test by dropping a teaspoon full into cold water to see if it retains its shape. Remove from heat.
Stir in marshmalls, chocolate morsels and vanilla. Stir
vigorously until marshmallows melt. I like to add 1/4 cup chocolate chips at the end stirring only briefly so they will be cruchy in the fudge.
Pour into prepared baking pan. Refrigerate for 2 hours until firm. Lift from pan. Remove foil. Cut into 48 pieces. Makes 48 single piece servings
Number of Servings: 48
Recipe submitted by SparkPeople user MELINDAWINTER.
Combine sugar, evaporated milk or soy milk and salt in saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Use Soft Ball test by dropping a teaspoon full into cold water to see if it retains its shape. Remove from heat.
Stir in marshmalls, chocolate morsels and vanilla. Stir
vigorously until marshmallows melt. I like to add 1/4 cup chocolate chips at the end stirring only briefly so they will be cruchy in the fudge.
Pour into prepared baking pan. Refrigerate for 2 hours until firm. Lift from pan. Remove foil. Cut into 48 pieces. Makes 48 single piece servings
Number of Servings: 48
Recipe submitted by SparkPeople user MELINDAWINTER.