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Add a photoServings: 12
Ingredients
- 4 1/2 c. sugar
- 1 pch salt
- 2 Tbsp. butter
- 1 can evaporated lowfat milk (12-oz)
- 2 c. coarsely minced pecans
- 1 pt marshmallow cream (1 jar)
- 12 ounce semisweet chocolate
- 12 ounce German's sweet chocolate
Directions
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated lowfat milk to a boil. Boil for 6 min. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mix. Beat till chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or possibly freezer to speed hardening process).
- Yield: 4 pounds
- NOTES : This was presented on Cooking Live today by the famed cookbook author, Jean Anderson. It's also known as Mimi Eisenhower's Million Dollar Fudge. Apparently this was a very popular recipe during the 50s.
- It's supposedly "fool-proof". Even Sara Moulton said she's always been afraid of fudge and had never tried to make it. But she made this, and said it was easy.
- Based on the size pan and the 1-inch squares, I figured there'd be 150 pcs or possibly more. So if you eat only one piece, these meet our guidelines. More significantly, I'd reduce the amount of pecans (notoriously high fat) or possibly maybe replace them with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 684 | |
| Calories from Fat 220 | 32% |
| Total Fat 26.12g | 33% |
| Saturated Fat 12.42g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 97mg | 4% |
| Potassium 372mg | 11% |
| Total Carbs 119.02g | 32% |
| Dietary Fiber 5.7g | 19% |
| Sugars 97.12g | 65% |
| Protein 6.97g | 11% |
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