Walnut Fudge

Well like the Buckeye recipe I posted last week this ones not so Diabetic friendly but they sure are good! You can make it a some what lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it.

Walnut Fudge

Ingredients:

3     Cups Sugar or Splenda Equivalent
3/4 Cup  Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1     12 oz. bag Toll House Chocolate Chips
1     Cup Chopped Walnuts (More if wanted, to taste)
1     Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13x9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn't do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it's safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.