A delightful and easy-to-make chocolate fudge recipe with a creamy texture and nutty crunch.
Prepare an 8-inch square pan by lining it with foil, leaving some overhang for easy removal.
Using foil with overhang makes it easy to lift the fudge out of the pan for cutting.
In a saucepan, combine the sugar, cream, butter, and salt. Heat over medium heat until the mixture reaches a boil.
Stir constantly to prevent the mixture from sticking or burning.
Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
Keep an eye on the mixture to ensure it doesn't boil over.
Remove the saucepan from heat and quickly stir in the marshmallows, chocolate chips, and vanilla until smooth.
Stir vigorously to ensure the marshmallows and chocolate melt completely.
Fold in the chopped walnuts, ensuring they are evenly distributed.
You can adjust the amount of nuts based on your preference.
Pour the mixture into the prepared pan and spread it evenly.
Work quickly as the fudge sets as it cools.
Allow the fudge to cool to room temperature, then refrigerate until firm.
Refrigerating the fudge ensures it sets properly and is easier to cut.
Lift the fudge out of the pan using the foil overhang and cut it into small squares.
Use a sharp knife for clean cuts and wipe it between cuts for neat edges.
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