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Easy Old-Fashioned Marshmallow Creme Fudge Recipe

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This foolproof marshmallow creme fudge with toasted walnuts is creamy, rich, and incredibly easy to make. It’s the perfect crowd-pleasing dessert for parties, holidays, or any time you need a sweet treat.

Ingredients

Scale
  • 3 cups granulated sugar (600g)
  • 3/4 cup unsalted butter (1 1/2 sticks, 170g)
  • 2/3 cup evaporated milk (160ml)
  • 1 jar (7 oz) marshmallow creme (198g)
  • 1 1/2 cups semi-sweet chocolate chips (270g)
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (120g), toasted
  • Pinch of salt

Instructions

  1. Toast the walnuts: Heat a small skillet over medium heat. Add the chopped walnuts and stir constantly for 3-4 minutes, until fragrant and lightly golden. Pour onto a plate to cool. Set aside.
  2. Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Grease lightly with butter if desired.
  3. Combine the base: In a medium to large saucepan, combine sugar, butter, and evaporated milk. Stir over medium heat until butter melts and mixture is combined.
  4. Bring to a boil: Increase heat to medium-high and bring to a full rolling boil (bubbles all over surface). This takes about 5-7 minutes. Do not fill pan more than halfway.
  5. Boil for 4 minutes: Once boiling, set a timer for exactly 4 minutes. Stir constantly. If using a candy thermometer, aim for 234°F (soft-ball stage).
  6. Remove from heat: Immediately take the pan off the burner. Add chocolate chips and stir until completely melted and smooth.
  7. Add marshmallow creme and vanilla: Stir in the entire jar of marshmallow creme and vanilla extract until fully incorporated. The mixture will lighten and become fluffy.
  8. Fold in walnuts: Add toasted walnuts and stir just until evenly distributed. Do not overmix.
  9. Pour into pan: Scrape fudge into prepared pan. Spread evenly with a spatula. Tap pan on counter a few times to release air bubbles.
  10. Let it set: Cool at room temperature for about 2 hours, then refrigerate for at least 2 hours more until completely firm. For best results, chill overnight.
  11. Cut and serve: Lift fudge out of pan using parchment overhang. Place on cutting board and cut into 1-inch squares with a sharp knife, wiping knife clean between cuts.

Notes

The marshmallow creme prevents sugar crystallization, making this fudge foolproof. Toast walnuts fresh for best flavor. For perfect results, stir constantly during the boil and do not skip the cooling time. The fudge tastes even better the next day.

Nutrition

Keywords: fudge, marshmallow creme fudge, old-fashioned fudge, chocolate fudge, walnut fudge, easy fudge recipe, holiday dessert, potluck dessert

Find it online: https://coracooks.com/easy-old-fashioned-marshmallow-creme-fudge-recipe/