Directions 10 steps | 80 Minutes
Preheat the oven to 350°F. Grease and line a 9x9 or 9x13-inch baking pan with parchment paper. Measure and prep all ingredients. (See notes 3.)
Toast the walnuts. Line a baking sheet with parchment paper. Place the walnuts and bake for 7-8 minutes, or until golden and fragrant.
Let the walnuts cool before chopping the walnuts into small pieces. Set aside.
In a heavy 3-quart saucepan, add the granulated sugar, corn syrup, unsalted butter and evaporated milk.
Bring the mixture to a rolling boil. Boil for 5 minutes, stirring constantly, over medium heat or until the mixture reaches 238°F. (See notes 4.)
Remove the pan from the heat and use a wooden spoon to stir in bittersweet chocolate pieces until melted.
Add marshmallow creme, kosher salt and vanilla extract. Stir vigorously until the mixture turns glossy, about 2 minutes.
Stir in the chopped walnuts.
Transfer the mixture to the prepared baking pan. Cool completely before cutting into squares.
Serve and enjoy!
- Corn syrup prevents the crystallization of sugar crystals and creates a smoother fudge. If you do not have corn syrup, use 3 cups of granulated sugar and be sure to stir constantly when cooking.
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Using a 9x9 pan will create thick, chunky fudge. Using a 9x13 pan will create thinner fudge, and will feed more guests.
- It is important to stir constantly to prevent scorching.