Triple Chocolate Fudge


Serves: 60
Total Calories: 153

Ingredients

4 1/2 cups sugar
1/2 cup butter
1 (12-ounce) can (1 1/2 cups) evaporated milk
4 1/2 cups miniature marshmallows
1 (12-ounce) package (2 cups) semisweet chocolate chips
12 ounces sweet baking chocolate, cut into pieces
2 ounces unsweetened baking chocolate, cut into pieces
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup chopped walnuts or pecans
colored sugar, if desired

Directions:

1. Line 15x10x1-inch baking pan with foil so foil extends over sides of pan grease foil. In large saucepan, combine sugar, butter and evaporated milk cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat, without stirring, for 5 minutes.

2. Remove saucepan from heat. Add marshmallows stir until melted. Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth.

3. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in greased foil-lined pan. Sprinkle with colored sugar. Cool 1 hour or until completely cooled.

4. Remove fudge from pan by lifting foil remove foil from sides of fudge. With long knife, cut fudge into squares. Store in refrigerator.

Nutrition Information Per Serving: Serving Size: 1 Square * Calories: 170 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 4 g 20% * Cholesterol: 5 mg 2% * Sodium: 25 mg 1% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 1 g 4% * Sugars: 24 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat

Nutritional Facts:

Serves: 60
Total Calories: 153
Calories from Fat: 60

This Triple Chocolate Fudge recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


More Recipes from the Cook'n with Pillsbury Cookbook:
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Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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