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Chocolate Walnut Fudge Recipe

Chocolate Walnut Fudge Recipe

4 tablespoons of unsalted butter, plus more for greasing the 8" x 8" pan
3 cups of mini marshmallows
1 cup sugar (I used organic pure cane sugar and it works very well)
1/2 cup heavy cream (heavy whipping cream works as well)
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
12 ounces semi sweet chocolate (use the best quality you can find, it does make a difference)
1 cup walnuts, chopped

Preheat oven to 350 degrees F. Spread chopped walnuts evenly onto a cookie sheet and bake for 8-10 minutes. Stay close to the oven to keep an eye on them to prevent burning. Remove walnuts when they are toasted to your desired taste (I toast mine for 10 minutes but that might be "too toasted" for other people).

Grease a 8" x 8" pan with butter and then line with 2 pieces parchment paper that are crisscrossed, leaving an overhang. Butter the paper and set aside pan. This step helps enable you to remove the formed fudge with ease from the pan later on!

Using a large saucepan over medium heat, add 4 tablespoons of butter, 3 cups mini marshmallows, 1 cup sugar, 1/2 cup heavy cream and 1/2 teaspoon kosher salt. Stir gently until the mini marshmallows are melted, this may take 8-10 minutes.

Remove from heat, add 1/2 teaspoon vanilla, 12 ounces of chocolate chips and 1/2 cup walnuts, stir until the chocolate is fully melted and everything is combined. Pour into prepared 8" x 8" pan, sprinkle the remaining 1/2 cup toasted walnuts over the top and allow to cool at room temperature for 30 minutes. Cover and transfer to refrigerator and set for 1 hour.

When the fudge is completely set, use the overhang to gently lift the fudge onto a cutting board to cut for serving. Enjoy!
You can store this Chocolate Walnut Fudge in the refrigerator in an air tight container for up to 5 days, doubt it will last that long!

(='.'=) Sylvia in Scotland

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