Chocolate Walnut Fudge

SUBMITTED BY: LEEMA PHOTO BY: What a Dish!

"I love fudge and this is the best recipe I have."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 1 - 8x8 inch dish

USMETRIC

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INGREDIENTS

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

READ REVIEWS (34)

DIRECTIONS

Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

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REVIEWS

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Reviewed on Dec. 21, 2005 by What a Dish!

So yummy! We ate way too much of this! Use a bigger saucepan than you think you'll need, because it just about doubles in size as it cooks and you don't want any boil-over accidents. I lined my pan with foil too so I can just lift the whole thing up, peel the foil off and cut it up on a cutting board. When it says to beat until it "loses its gloss" I thought I hadn't done it long enough (it was still a little glossy), but it set up perfectly. I love the crunch walnuts add to this. ******UPDATE: Made this again 12/20/5 with orange extract instead of vanilla, kept everything else the same. It was SO GOOD! Try it this way, or use your favorite flavor. (Kept the amount of extract the same, using "real", not artificial, orange flavoring).

9 users found this review helpful

Reviewed on Dec. 11, 2005 by CCORN

I followed this recipe to a T and it did not work at all. The mixture never really thickened and didn't lose its gloss even after 30 minutes of beating it by mixer. Its been in ther freezer for 2 days and its still wants to be "runny". I don't know what I did wrong but I'm dissappointed because I really wanted this fudge to work. O Well, if anyone knows the fix let me know.

7 users found this review helpful

Reviewed on Dec. 13, 2006 by Janine C.

I've made different fudge recipes over the years, and this is a good one. One thing you have to pay attention to is the evaporated milk....ONLY 5 ounces, not the whole can. It sets up quick and you don't need the fridge. Make sure when you bring it to the boil stage bring it to 225 degrees, then the fudge always hardens.

6 users found this review helpful

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