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

Ingredients

1 1/2 cups Splenda granular
2/3 cup evaporated 2% milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla

Preparation

Combine Splenda, evaporated milk, butter and salt in a medium size heavy saucepan.
Bring to a full rolling boil over medium heat, stirring frequently.
Boil and stir 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth.
Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch.
Remove foil from pan and fudge. Cut into squares.
Refrigerate any remaining fudge.