Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus much more for pan
- 3 cups small marshmallows
- 1 cup sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla flavoring
- 1 bag (12 ounces) semisweet choc chips
- 1 cup walnuts, coarsely chopped
Directions
Butter an 8-inch square baking pan line with 2 crisscrossed bits of parchment paper, departing an overhang. Butter paper.
Inside a large saucepan, combine butter, marshmallows, sugar, cream, and salt prepare over medium, stirring from time to time, until marshmallows are melted, eight to ten minutes. Off heat, stir in vanilla, choc chips, and 1/2 cup walnuts until chocolate is melted.
Pour fudge into prepared pan, and smooth top sprinkle with remaining walnuts. Let awesome half an hour. Refrigerate until set, about one hour.
Using overhang, lift fudge onto a cutting board reduce squares (6 rows by 6 rows).
Cook's Notes
To keep, refrigerate within an airtight container, as much as five days.
