Ingredients
Method
- Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides. Lightly butter the parchment.
- In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk.
- Cook over medium heat, stirring frequently, until the butter melts and the sugar dissolves.
- Bring the mixture to a full rolling boil, stirring constantly.
- Continue boiling for approximately 4–5 minutes, until the mixture reaches about 234°F on a candy thermometer.
- Remove the saucepan from the heat and immediately stir in the chocolate chips until melted and smooth.
- Add the marshmallow creme and vanilla extract. Stir until fully combined.
- Fold in the chopped walnuts.
- Quickly pour the fudge into the prepared pan and smooth the top.
- Let stand undisturbed at room temperature for approximately 3 hours, until firm.
- Lift the fudge from the pan using the parchment paper and cut into 36 squares.
- Store in an airtight container.
Notes
Use evaporated milk, not sweetened condensed milk.
A candy thermometer helps ensure the fudge reaches the proper temperature.
Stir continuously while the sugar mixture boils.
Prepare all ingredients before starting.
Substitute pecans for walnuts or omit the nuts.
Store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 2 months.
A candy thermometer helps ensure the fudge reaches the proper temperature.
Stir continuously while the sugar mixture boils.
Prepare all ingredients before starting.
Substitute pecans for walnuts or omit the nuts.
Store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 2 months.