Ingredients for Walnut Milk Chocolate Cream Fudge
- 1 (12-ounce) can evaporated milk
- 1 (11-ounce) jar marshmallow cream
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- 1/4 teaspoon salt
- Semi Sweet Chocolate Chips
- 1 teaspoon vanilla extract
- Walnuts
- Walnut Halves
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How to Make Walnut Milk Chocolate Cream Fudge
- In a heavy-bottomed saucepan, combine 1 (12-ounce) can evaporated milk, 1 (11-ounce) jar marshmallow cream, 1/2 cup (1 stick) unsalted butter, 2 cups granulated sugar, and 1/4 teaspoon salt. Stir constantly over medium heat, bringing the mixture to a full rolling boil.
- Once the mixture reaches a full boil, immediately set your timer for 5 minutes and continue to boil, stirring constantly.
- Remove from heat. Add 2 cups semi-sweet chocolate chips and 1 teaspoon vanilla extract. Stir vigorously until the chocolate is completely melted and the mixture is smooth.
- Stir in 1 cup of chopped walnuts.
- Grease an 8-inch square baking pan with butter or cooking spray. Pour the fudge mixture into the prepared pan and spread evenly.
- Refrigerate for at least 2 hours, or until the fudge is completely firm.
- Once firm, cut into small squares. For an extra touch, garnish each square with a walnut half.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
52g
Fat
9g
Carbs
5g
