Chocolate Marshmallow Fudge



  • Cooking spray

  • 1 2/3 cups sugar

  • 2/3 cup fat-free evaporated milk

  • 2 tbsp. reduced-calorie margarine, or light butter

  • 12 oz. semisweet chocolate, chopped (about 1 1/2 cups)

  • 14 large marshmallows

Coat an 8x8 inch pan with cooking spray.

In medium sauce pan, stir together sugar, evaporated milk and margarine; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

Pour mixture into prepared pan and refrigerate until firm, about 2 hours.

Cut into 36 1 1/3-inch squares and serve.

Serving size is one piece.

*Store fudge in refrigerator or freeze for a firmer consistency.