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Rating:
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1 cup chopped nuts, toasted 4 1/2 cups granulated sugar 1 (12-ounce) can evaporated milk 1 cup butter 3 (6-ounce) packages semisweet chocolate chips ( or 3 cups) 1 tablespoon vanilla extract 1 (7-ounce) jar marshmallow creme |
 
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Serving size: 117 (1-inch) squares | Calories/serving: 81 calories/1 square | |
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1. To toast walnuts: Place walnuts on a baking sheet and toast in a preheated 300°F. oven for about 5 to 10 minutes, stirring frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next. Set aside.
2. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside. 3. In large (2-quart) saucepan combine sugar, evaporated milk and butter and bring to a boil over medium-high heat, stirring constantly, until mixture comes to a full boil. Reduce heat to medium and cook, stirring occasionally, for 7 minutes or until candy thermometer reaches 236°F/110°C, (a small amount dropped in cold water should form a soft ball that flattens when removed from water); remove from heat. 4. Add the chocolate chips, marshmallow creme, vanilla extract and toasted walnuts, stirring until chocolate chips are melted and ingredients are well-mixed. Immediately turn into prepared pan. 5. Allow fudge to set at room temperature until firm. Invert pan, peel off paper and cut into 1-inch squares. For more please see Premium Free Recipes | |
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