From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
In a saucepan over low heat, stir together the evaporated milk, sugar, and salt.
2
Heat to boiling. Let boil for 5 minutes, stirring constantly.
3
Remove from the heat and stir in the chocolate chips, marshmallows, vanilla, and nuts.
4
Stir until the marshmallows melt completely.
5
Pour into 9-inch square pan that is lined with wax paper.
6
Let set at room temperature for at least 20 minutes before cutting.
My Calorie Intake
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Tips & Tricks (5)
- Use a Candy Thermometer for Perfect Consistency 🌡️Monitor the mixture temperature carefully—aim for 238°F (soft-ball stage) to achieve that ideal fudgy texture that's neither too hard nor too soft.
- Toast Your Walnuts First 🥜Lightly toast the English walnuts in a dry pan for 2-3 minutes before adding them to intensify their nutty flavor and add a delightful crunch to your fudge.
- Chill Before Cutting for Clean Edges ✂️Refrigerate your fudge for at least 2 hours, then cut with a warm, wet knife and wipe between cuts to achieve perfectly clean, professional-looking pieces.
- Add Vanilla at the Right Moment 🍦Stir in vanilla extract after removing the pan from heat to prevent the delicate vanilla flavor from cooking off and disappearing.
- Line Your Pan with Parchment Paper 📄Use parchment paper instead of greasing to prevent sticking and make removal effortless—you'll get perfectly shaped fudge blocks every time.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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