Walnut Fudge
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
  • 1 cup chopped walnuts
  • 1½ 12 oz bags semi-sweet chocolate chips
  • ½ 7oz jar Jet Puffed Marshmallow Creme
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 2 cups granulated sugar
  • 6 oz evaporated milk
  • 4 tbsp butter (1/2 stick), cubed
  1. Line a 9x9-inch baking pan with aluminum foil (or grease well with butter).
  2. Add the walnuts, chocolate, marshmallow creme, vanilla and salt to a large glass bowl. Set aside.
  3. In a heavy bottom pot, add the sugar and evaporated milk. Stir well and bring to a boil. Once boiling, immediately set the timer for 5 minutes. Stir occasionally, but do not overstir!
  4. At 3 minutes, add the butter and stir gently.
  5. At 5 minutes of boiling, shut off the stove and pour the hot mixture over the chocolate mixture in the glass bowl. Stir quickly until all combined and smooth. Immediately transfer to the baking pan while still hot - it cools quickly!! Working fast, smooth out and set aside to cool at room temperature overnight.
  6. Once cool, remove from the pan by lifting the foil (if you did not use foil, use a flat spatula to lift sections out at a time by gently pushing the spatula underneath).
  7. Transfer to a wood cutting board and use a pizza cutter to cut squares.
  8. Store in an airtight container in the refrigerator for up to 3 weeks.
Makes 1 9x9-inch pan
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/walnut-fudge/