Ingredients for Creamy Dark Chocolate Fudge
- Semi Sweet Chocolate Chips
- Condensed Milk
- 1 cup (7 ounces) mini marshmallows
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (walnuts, pecans, or your favorite)
- Vanilla Extract
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How to Make Creamy Dark Chocolate Fudge
- In a heavy-bottomed saucepan over low heat, melt 2 cups (12 ounces) of dark chocolate chips, 1 cup (7 ounces) of mini marshmallows, 1 (14-ounce) can of sweetened condensed milk, and 1/4 teaspoon of salt, stirring frequently until smooth and melted.
- Remove the saucepan from the heat.
- Stir in 1/2 cup of chopped nuts (walnuts, pecans, or your favorite) and 1 teaspoon of vanilla extract.
- Line an 8x8 inch or 9x9 inch square baking pan with wax paper, leaving an overhang on the sides for easy removal.
- Pour the fudge mixture evenly into the prepared pan and spread it to the edges.
- Refrigerate for at least 2 hours, or until completely firm.
- Once firm, lift the fudge from the pan using the wax paper overhang.
- Peel off the wax paper and cut into squares.
- Store loosely covered at room temperature for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
94g
Fat
24g
Carbs
9g