Description
A rich and creamy chocolate fudge made with simple ingredients.
Ingredients
Scale
- 3 cups (600 g) granulated sugar
- ¾ cup (1 ½ sticks, 170 g) unsalted butter
- ¼ teaspoon salt
- ⅔ cup (160 ml) evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 1 cup toasted, chopped walnuts
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare pan. Grease or line a 9×13 inch pan with parchment paper or wax paper and set aside. I like to leave an overhang so I can easily lift the fudge out and cut it into squares.
- Boil fudge mixture. In a medium saucepan, set over medium heat, stir together the sugar, butter, salt, and evaporated milk together. Bring the mixture to a boil (it can take up to 10 minutes to bring to a boil), and then let the mixture boil until it reaches a temperature of 234°F (this usually takes about 3-5 minutes). If it goes beyond 234°F, the fudge will be a bit gritty and sugar has crystallized.
- Add chocolate chips. Remove from the heat and stir in the chocolate chips until melted and combined.
- Add remaining ingredients. Stir in the marshmallow creme, walnuts, and vanilla extract until the creme is combined and the walnuts are evenly mixed throughout.
- Chill fudge. Spread the mixture into the prepared pan and smooth the top. Refrigerate until firm, about 2 hours. Remove the fudge from the pan, lifting out the paper, and then cut into squares and serve.
Notes
- Make sure to monitor the temperature closely to avoid crystallization.
- Leaving an overhang on the parchment helps in lifting the fudge easily.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg