Ingredients
- Optional marble finish:
- 1 1/2 cups sugar
- 1 5 ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
- 4 oz. white chocolate
- 4 oz. dark chocolate
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla
Preparation
Step 1
Preparation: Line an 8x8 pan with foil, leaving a two inch overhang all the way around. Butter foil and set aside.
Butter the sides of a 2-quart heavy saucepan. Add in sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Optional: Melt both chocolates. Pour the dark chocolate all over, then randomly pour the white chocolate on top. With a spatula drag and swirl the white chocolate into the dark chocolate making a marbled pattern. Don’t over do this or you will lose the marbled pattern.