Low-Fat Fudge(First Place)
A rich, low-fat fudge with the sweetness of chocolate and the natural flavor of prunes, perfect for satisfying dessert cravings with a healthier twist.
Ingredients
Instructions
- Spray a 13 x 9-inch pan with Pam.
- In a large saucepan, melt the margarine.
- Stir in evaporated skim milk and sugar, then bring to a boil over medium heat, stirring constantly.
- Boil for 5 minutes, stirring constantly.
- Remove the pan from heat and stir in the chocolate.
- Add the prunes, Marshmallow Creme, walnuts, and vanilla.
- Pour the mixture into the prepared pan and chill.
- Cut into 48 pieces when firm.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of low-fat chocolate. If you want a nut-free version, simply omit the walnuts or substitute with sunflower seeds. Ensure you stir constantly during the boiling process to prevent burning. Using fresh prunes can enhance the flavor, but baby food prunes work well for convenience.
Serving Suggestions
Cut the fudge into small squares for a perfect bite-sized treat. It pairs beautifully with a cup of coffee or tea and can be served alongside a scoop of vanilla ice cream for an indulgent dessert. For a fun twist, consider drizzling melted chocolate on top or serving with fresh berries.
Storage & Reheating
Store leftover fudge in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator where it can last for up to two weeks. If you prefer a softer texture, let it come to room temperature before serving. Avoid freezing, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Fudge(First Place) contains roughly 76 calories, with 1g protein, 5g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute evaporated skim milk with almond milk or coconut milk for a dairy-free version. However, note that the texture may change slightly, so adjust cooking times accordingly.
Is it possible to make this fudge without sugar?
You could try using a sugar substitute, but results may vary. Look for substitutes that measure cup-for-cup like erythritol or stevia blends. Keep in mind that the sweetness level and texture might differ from traditional sugar fudge.
How do I ensure my fudge sets properly?
Make sure to boil the mixture for the full five minutes and stir constantly. If the fudge is still too soft after cooling, it may be necessary to reheat it gently and add a bit more chocolate to help it firm up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).