Ingredients
1 jar (7 ounces) marshmallow creme2/3 cup fat-free evaporated milk1/2 cup butter, cubed2 teaspoons vanilla extract3 cups semisweet chocolate chips2 cups chopped pecans or walnuts, toasted
Preparation
Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.
In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.
Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.
