7 ½ oz marshmallow cream
1 ½ cups sugar
2/3 cup evaporated milk
1/4 cup unsalted butter, 1/2 stick
1/4 tsp salt
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup nuts, chopped, optional
1 tsp vanilla extract
Line an 8x8-inch baking pan with aluminum foil. Set aside.
Combine the marshmallow cream, sugar, evaporated milk, butter and salt in a saucepan.
Bring to a boil over medium-high heat. Cook for 5 minutes, stirring constantly.
Remove from heat and add both kinds of chocolate chips. Stir until the mixture is smooth.
Add the nuts and vanilla and stir to combine. Spread the fudge into the foil-lined pan.
Refrigerate until firm, for about 2 hours. Let stand at room temperature for 15 minutes before cutting into squares and serving.
Sugar: 23g
:
Calcium: 32mg
Calories: 179kcal
Carbohydrates: 27g
Cholesterol: 7mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 61mg
Protein: 2g
Saturated Fat: 4g
Sodium: 33mg
Vitamin A: 85IU
Vitamin C: 1mg
