Fudge was one of the first desserts I learned to make when I was a youngin’. I used to make it as a birthday gift for all of my friends on their special day. This recipe is slightly lighter than my original favorite, but it’s just as good. Gat-free evaporated milk, marshmallows and Earth’s Balance soy free butter are better than their fattening counterparts. Fudge: it’s not just for birthdays any more!

Gather all of the ingredients.

Coat an 8 x 8 inch pan with aluminum foil and nonstick spray.

Stir together 1 2/3 cup sugar with 2/3 cup fat-free evaporated milk and 2 tablespoons of Earth’s Balance {or whatever butter alterantive you prefer} soy free butter. Bring to a boil in a pan, reduce heat to medium-low heat and cook for 3 minutes, stirring constantly.

Stir in 12 ounces of semisweet chocolate and 14 large marshmallows. Remove from heat and stir until smooth.

Pour into pan and refrigerate until firm, about two hours. Cut into small squares and serve.

For a printer-friendly version of this recipe click here: Chocolately Chocolate Fudge

Happy Baking!

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Post by Ali of Papery & Cakery