Easy-peasy fudge, no candy thermometer necessary! It's so addictive that you may not even want to share! Studded with toasted walnuts and mini marshmallows, fudge does not get much better than this. Fudge will keep tightly wrapped on the counter for up to 1 week.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
36
Yield:
36 pieces
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease an 8-inch square pan with cooking spray and line with parchment paper.

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  • Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes.

  • Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat.

  • Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt.

  • Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.

Nutrition Facts

151 calories; protein 2.3g; carbohydrates 16.2g; fat 9g; cholesterol 3.3mg; sodium 86.8mg. Full Nutrition
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