Oh December. The demise of diets. The return of stretchy pants. The reason health club memberships skyrocket in January.
I’m trying to be good this December, I really am. But this fudge is calling my name.
The thing that makes this particular fudge recipe over-the-top delicious is the addition of toasted walnuts. Toasting the walnuts really enhances their flavor. Otherwise, it’s pretty much a standard fudge recipe. Not that there’s anything wrong with that.
I hope you enjoy this recipe, and I hope your December is full of delicious, splurge-worthy treats!
Toasted Walnut Fudge Recipe
To toast walnuts, preheat oven to 350F. Line a baking sheet with parchment paper. Place walnuts on the parchment paper in a single layer. Bake for approximately 8 to 10 minutes. Remove from oven and cool for at least 15 minutes before using.
3 cups white granulated sugar
3/4 cup unsalted butter
1 5-ounce can evaporated milk
12 ounces semi-sweet chocolate chips
7 ounces of marshmallow creme (I used 7 ounces of mini marshmallows - about 2/3 of a standard bag)
1 teaspoon vanilla
1 1/2 cups toasted walnuts, chopped
Pinch of fine grain sea salt
Line an 8x8 inch pan with aluminum foil. Butter the foil and set pan aside.
In a large saucepan, bring sugar, butter, and evaporated milk to a boil, stirring constantly. Cook on high heat until a candy thermometer reaches 234F (about 4 minutes). Remove from heat.
Add chocolate chips and marshmallow creme. Stir until melted. Stir in vanilla, walnuts, and salt. Pour into prepared pan and spread evenly for uniform thickness. Cool completely before cutting fudge.