Ingredients
- 14 large marshmallows
- 12 ounces (about 1 1/2 cups) semisweet chocolate, chopped
- 2 tablespoons reduced-calorie margarine
- 2/3 cup fat-free evaporated milk
- 1 2/3 cups sugar
- Coat an 8×8-inch pan with cooking spray.
- Stir together the sugar, margarine and evaporated milk. Bring to a boil in a sauce pan, reduce the heat to medium-low and cook for about 3 minutes, stirring constantly.
- Stir in the marshmallows and chocolate. Remove from the heat and stir until smooth.
- Pour into the pan and refrigerate for about 2 hours (until firm - for a firmer consistency, leave the fudge in the freezer).
- Cut into 36 squares and serve.
