I have a special treat for you today: walnut fudge. It is my mom’s recipe, and one of my favorite Christmas time treats. We made it together every year for our neighbors, friends and family. This year I asked her for the recipe so that I could make it here in San Francisco, and it turned out just how I remembered: amazing!! My mom usually adds a large, chopped chocolate Hershey bar in place of some of the chocolate chips in this recipe, but I didn’t have any in my pantry and just used chocolate chips and the fudge still turned out as I remembered. It is hands down the best fudge I have ever had, and I am excited to post this recipe for you.
A few weeks ago, Safeway sent me a really nice gift basket filled with ingredients for my holiday baking, and a gift card. I used the ingredients to make this fudge! They have everything you need for your holiday baking this year, and at great prices Thanks so much for all of the goodies, Safeway!!
Here are some tips my mom and I learned from years of experience with this fudge recipe:
* Line your pan with aluminum foil for easier removal and cutting
* Use a pizza cutter to make even, smooth cuts
* Let cool overnight at room temperature. Cooling it too fast in the refrigerator causes the sugar to crystallize and you can get cracking!
To make it in a 9×13-inch pan, double the recipe.
Enjoy!
- 1 cup chopped walnuts
- 1½ 12 oz bags semi-sweet chocolate chips
- ½ 7oz jar Jet Puffed Marshmallow Creme
- ½ tsp vanilla
- ⅛ tsp salt
- 2 cups granulated sugar
- 6 oz evaporated milk
- 4 tbsp butter (1/2 stick), cubed
- Line a 9×9-inch baking pan with aluminum foil (or grease well with butter).
- Add the walnuts, chocolate, marshmallow creme, vanilla and salt to a large glass bowl. Set aside.
- In a heavy bottom pot, add the sugar and evaporated milk. Stir well and bring to a boil. Once boiling, immediately set the timer for 5 minutes. Stir occasionally, but do not overstir!
- At 3 minutes, add the butter and stir gently.
- At 5 minutes of boiling, shut off the stove and pour the hot mixture over the chocolate mixture in the glass bowl. Stir quickly until all combined and smooth. Immediately transfer to the baking pan while still hot – it cools quickly!! Working fast, smooth out and set aside to cool at room temperature overnight.
- Once cool, remove from the pan by lifting the foil (if you did not use foil, use a flat spatula to lift sections out at a time by gently pushing the spatula underneath).
- Transfer to a wood cutting board and use a pizza cutter to cut squares.
- Store in an airtight container in the refrigerator for up to 3 weeks.
YOU MIGHT ALSO LIKE:
Nutty Coconut Bars
Homemade Almond Toffee
Mrs. Lee’s Chocolate Sprinkle Balls
Chocolate Caramel Pretzels