Low-Sugar, Low-Fat, Low-Cal Chocolate Fudge

1. 1

   Combine Splenda, evaporated milk, butter and salt in a medium size heavy saucepan.

2. 2

   Bring to a full rolling boil over medium heat, stirring frequently.

3. 3

   Boil and stir 5 minutes. Remove from heat.

4. 4

   Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth.

5. 5

   Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch.

6. 6

   Remove foil from pan and fudge. Cut into squares.

7. 7

   Refrigerate any remaining fudge.

* Per serving · 4 servings · Values may vary.

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