Serves: 36
Total Calories: 107

1 1/2 cups sugar
3/4 cup half and half or evaporated milk
2 1/4 cups semi-sweet chocolate chips
1 1/2 cups marshmallows
1 1/2 tablespoons butter or margarine
3/4 cup walnuts coarsely chopped or pecans if you wish
36 walnuts small or pecan halves if you wish

Place sugar and half-and-half in a heavy 3-quart saucepan. Cook and stir over medium heat until mixture comes to a full boil. Stirring constantly, boil 5 minutes. Remove from heat.

Stir in chocolate chips, marshmallows, and butter until marshmallows are melted and no white streaks remain. Stir in chopped nuts, if using. Immediately spread mixture in an 8-inch square baking pan. If desired, place nut halves on top of fudge and gently press down on each.

Let stand at room temperature 2 to 3 hours or until firm. Or, if desired, refrigerate until firm, about 1 hour, then remove from the refrigerator.


PEANUT BUTTER FUDGE: Prepare as above except use 2 1/4 cups peanut butter chips in place of the chocolate chips. Use 1/2 cup chopped dry roasted peanuts in place of chopped walnuts or pecans and sprinkle top with additional chopped peanuts.

Nutritional Facts:

Serves: 36
Total Calories: 107
Calories from Fat: 45

More Recipes from the Chocolate Treats Cookbook:
Chocolate Chip Fudge
Chocolate Truffles
Elegant Berries
Fudge Attack
Love Bites
No-Bake Chocolate Squares
Rum Balls