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Sensibly Delicious Fudge

Sensibly Delicious Fudge
Makes:
24 servings (2 pieces per serving)
Prep Time:
10
minutes
Total Time:
136
minutes
based on
25 reviews
Try this "sensibly delicious" fudge. A great dessert to serve any time of the year.

In this recipe:



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Ingredients:

  • 3/4 cup SPLENDA® Sugar Blend for Baking
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract

Directions:

LINE 8-inch-square baking pan with foil.

COMBINE SPLENDA® Sugar Blend for Baking, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE
1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE
1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE
1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.


Reviews:

Review This Recipe
  •  Star(s)

    Rich and Chocolatey

    Kathy Green from South Daytona/Fl

    This is such a rich fudge. You can't eat very much at a time. Creamy and tastes great..

  •  Star(s)

    Will need to practice this recipe

    Carrol Cofer from TUNNEL HILL, GA

    I may have to try this one again & use marshmallow creme instead of mini marshmallows. Measured carefully & skipped the optional pecans but the mixture cooled so quickly, even after boiling for a solid 5 minutes, that I had to pour it into the pan before all the marshmallows melted, for fear it wouldn't spread in the pan.

  •  Star(s)

    GREAT FUDGE

    Donna Scheffel from Chicago, IL

    I MAKE THIS WHEN ALL THE FAMILY GETS TOGETHER AND THERE ARE 35 OF US. EVEN THE LITTLE ONE WHO ONLY LIKE CHICKEN WHAT TO EAT IT. I HAVE TO MAKE 6 RECIPES AT A TIME

  •  Star(s)

    Carnation Fudge with Splenda

    Judy Harden from Lake Butler, FL

    This is the first time that I have tried this recipe using Splenda instead of a large amount of pure sugar. the ingredients seemed to blend more smoothly, and no one could tell that a "sugar substitute" had been used. Since my family are not real fans of nuts, I tried a few variations, such as adding peanut butter, and peppermint oil to the chocolate mixture and it still tasted wonderflly smooth and creamy.

  •  Star(s)

    Delicious Sweetness

    SUSAN CARR from SOUTHPORT, NC

    This sugar free fudge taste just as good as if made with pure sugar...great for diabetics as well as weight watchers

  •  Star(s)

    Delicious Fudge

    Kathy Lepior from RICHMOND, MI

    I do alot of baking but never made fudge before. This was very easy. I used regular sugar and it turned out great.

  •  Star(s)

    raspberries

    KANDI OLSEN from LEHI, UT

    I put thawed and drained raspberries in it, delicious but it took longer to set.

  •  Star(s)

    fudge

    LORI TACKETT from Villa Rica, GA

    Great!!!!! Everyone loved it and it only lasted a few minutes and we made more.

  •  Star(s)

    This is truly decadent!

    Lynette Floyd from March Air Reserve Base, CA

    A friend of mine made this fudge, and gave me a piece. It was so delicious. You just can't stop with just one piece.

  •  Star(s)

    sensibly delicious fudge

    JANNINE MOORE from Chicago, IL

    This is the first time I have ever tried to make fudge and it was not as difficult as I thought it would be. The taste was great.

  •  Star(s)

    so good and easy!!

    Amy Meyer from LAS VEGAS, NV

    This is a perfect recipe!! Not tough to make, its actually not too bad for everyone, and it tastes GREAT!!!!

  •  Star(s)

    Fudge

    Pauline Johnsey from No. Stratford, NH

    Easy, and tastes great. Reliable recipe that can be used for any and all times.

  •  Star(s)

    Easy to make and kids loved it!

    Suzanne G from

    I never made fudge before and thought I'd give it a try. This recipe was very easy to make and my kids really liked it! I did subsitute sugar for the Splenda, it still worked out good.

  •  Star(s)

    Fudge

    Doloris Adams from BUHL, ID

    I had looked every where for this recipe at Chirstmas. This is the only recipe I use to make fudge. I also use the peanut butter flavered chips now.

  •  Star(s)

    Best I've Had

    KATHY PASLEY from CONYERS, GA

    This fudge was quick and easy to make. With the splenda being used instead of sugar, my family doesn't feel as guilty for begging for more.

  •  Star(s)

    New neighbors

    Vicky Anderson from TREGO, MT

    We live in a very remote area where we still welcome our new neighbors with cookies and casseroles when they move in. Unpacking leaves little time for cooking, as we all know. So we try to give the new neighbors a break. It also gives us an excuse to meet them and make them feel that they have moved into the right area for making friends. Fudge says welcome in a very sweet way.

  •  Star(s)

    Sensibly Delicious Fudge

    JUDY EASTER from BROOKVILLE, OH

    Very Good texture and taste.

  •  Star(s)

    great recipe

    Phoebe Brown from Waleska, GA

    My aunts recipe is the same as this one except without the Splenda. I enjoy substituting Splenda whenever I can, and this recipe works very well.

  •  Star(s)

    diabetics delite

    deborah cook from knoxville, TN

    This was a good recipe for my father-in-law who loves fudge but can't have the other kind because of the sugar. He loved this and can eat it w/out the worry!

  •  Star(s)

    Mmmm Mmmm Good

    Pat Craft from BALLWIN, MO

    I made this recipe for my family and used peanut butter morsels instead of chocolate chips. It turned out great, except the fudge stuck to some of the foil. Would definitely make again but would use a cooking spray on the foil before pouring in the fudge.

  •  Star(s)

    yummy fudge

    liz lesher from ROSEVILLE, CA

    This is a very easy recipe to make and it was very tasty. I make a lot of recipes with splenda and equal and they turn out really good..I am diabetic so watch what I eat, so was pleased to see other people doing the same thing..Will make again..

  •  Star(s)

    delicious

    melissa mitchell from SOUTH AMBOY, NJ

    This is the best recipe for fudge that I have ever made.

  •  Star(s)

    Sensibly Delicious Fudge

    PHYLLIS WIEDNER from HIGHLAND, IL

    This is easy to amke and the taste is GREAT! It's a keeper. It's good anytime of the year.

  •  Star(s)

    It looks good and it is for Diabeitc

    Nancy Bastyr from Faribault, MN

    It was very very good. I make it for christmas eve and they all liked it. I am glad to find this recipe since I am diabetic and Hope to find more recipes for the diabetic. Thank You

  •  Star(s)

    A hit

    Cynthia Catlett from CENTRAL CITY, NE

    This Fudge recipe was a hit for christmas desserts, I made the Chocolate and the Peanut Butter. Everybody loved it. Even those that I didn't bother telling that I used the Splenda Blend. Some people seem to think that everything without or little sugar is bad. I showed them up with this recipe. Thank you.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 110
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (14% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 35mg (1% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 14g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sensibly Delicious Fudge

Ingredients

  • 3/4 cup SPLENDA® Sugar Blend for Baking
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract

 

Directions

LINE 8-inch-square baking pan with foil.

COMBINE SPLENDA® Sugar Blend for Baking, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE
1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE
1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE
1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

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