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. If you’re not keen on walnuts, you could certainly substitute toasted almonds, pecans, pistachios, or other nut.
Pretty Packaging: It’s All In the Details
The key to making food gift-worthy is all about packaging. Head on over to your local craft or paper supply store to pick out a pretty box to place your fudge in. Or check out an online shop such as Shop Sweet Lulu for tons of cute packaging supplies.
I hope you enjoy this recipe, and I hope your December is full of delicious, splurge-worthy treats! You can always return to your healthy eating habits in January.
Toasted Walnut Fudge Recipe
Yield: 16 pieces of fudge
Cook Time: 20 min
Total Time: 25 min
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.