Sensibly Delicious Fudge

• 34 cup Splenda Sugar Blend for Baking
• 23 cup fat-free evaporated milk
• 2 tablespoons butter or 2 tablespoons margarine
• 14 teaspoon salt
• 2 cups miniature marshmallows
• 1 12 cups semi-sweet chocolate chips
• 12 cup chopped pecans (optional) or 12 cup walnuts (optional)
• 1 teaspoon vanilla extract

1. Line 8-inch-square baking pan with foil.
2. Combine Splenda Sugar Blend for Baking, evaporated milk, butter and salt in medium, heavy-duty saucepan.
3. Bring to a full rolling boil over medium heat, stirring constantly.
4. Boil, stirring constantly, for 4 to 5 minutes.
5. Remove from heat.
6. Stir in marshmallows, chips, nuts and vanilla extract.
7. Stir vigorously for 1 minute or until marshmallows are melted.
8. Pour into prepared baking pan; refrigerate for 2 hours or until firm.
9. Lift from pan; remove foil.
10. Cut into 25 pieces.
11. FOR MILK CHOCOLATE FUDGE:.
12. Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate chips for Semi-Sweet Chocolate Morsels.
13. FOR BUTTERSCOTCH FUDGE:.
14. Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored chips for Semi-Sweet Chocolate chips.
15. FOR PEANUTTY CHOCOLATE FUDGE:.
16. Substitute 1 2/3 cups (11-ounce package) Peanut Butter & Milk Chocolate chips for Semi-Sweet Chocolate chips and 1/2 cup chopped peanuts for pecans or walnuts.

splenda sugar, milk, butter, salt, marshmallows, semisweet chocolate chips, pecans, vanilla

Taken from www.food.com/recipe/sensibly-delicious-fudge-292522 (may not work)