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Whip up this classic fudge that's been loved for over a century. It's packed with chocolate flavor, loaded with crunchy walnuts, and comes together easily. Even beginners can nail it, and longtime fans keep coming back for more. Inspired by that famous marshmallow version everyone remembers.
Irresistible Reasons to Try
This treat turns out right every single time. Swap in other nuts if that's your thing. Friends and family love getting it as a homemade present, especially around the holidays. It tastes just like the kind your grandma might've made. Great for sharing when your sweet tooth hits.
All the Stuff You’ll Need
- Pan: 9 by 13 inches
- Chocolate Chips: One 12-ounce bag, semi-sweet
- Walnuts: A cup, chopped up
- Paper: Parchment or wax works fine
- Sugar: Three cups of white stuff
- Butter: Use 3/4 cup, make sure it's not salted
- Milk: Grab 2/3 cup, evaporated is best
- Marshmallows: Two cups of the mini kind
- Vanilla: About a spoonful
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Ultimate Way to Make It
- Chill and cut:
- Flip fudge onto a cutting board and slice it into pieces however you like.
- Let everything settle:
- Keep the fudge out for four hours so it gets firm, or stick it in the fridge and it'll firm up quicker.
- Fill your pan:
- Pour the gooey mix into your lined pan, then even it out using a spatula.
- Toss in extras:
- Now add those marshmallows, walnuts, and a spoon of vanilla. Stir till the mallows are smooth and melted in.
- Mix in chocolate:
- Take the hot pot off the stove, dump in chips, and stir till everything's silky and melted.
- Cook your base:
- Keep mixing until it bubbles, then let it go for five minutes (or until you hit 234° with a candy thermometer). Keep scraping the bottom so it doesn’t scorch.
- Combine first ingredients:
- Toss sugar, butter, and milk into a big pot and set it to medium heat.
- Line the pan:
- Lay down parchment or wax paper so you can get your fudge out easy later.
Origin Story
Over a hundred years ago, somebody goofed while making candy and stumbled on fudge. Now you see it everywhere during Christmas. This one’s from an old marshmallow box by Kraft. Folks keep making it because it doesn’t let you down.
Nailing Every Batch
Don't rush—slow and steady wins here. Stir the whole time so your sugar dissolves well. If you've got a candy thermometer, use that. If you don't, just count five minutes after it really starts bubbling. Stir everything until the chocolate blends in with no bits left.
No Fancy Gear Needed
Don’t have a thermometer? Try this: drop a little hot mix in cold water. If it forms a soft ball, you’re good. Or just time five minutes from when it starts bubbling hard. The mix will start looking thick and more matte up top—that’s your green light.
Storing For Later
Keep it in a sealed container, layering with paper to stop sticking. It’ll stay good for two weeks at room temp, about a month in the fridge, or three months in the freezer. Just let it warm up a bit before digging in. That’s when it tastes the best.
Make it Yours
Swap walnuts for pecans if that’s your vibe. Craving even more chocolate? Toss in some extra chips. Some add a scoop of peanut butter; some ditch the nuts. Mess around until you land on your favorite combo. It’s pretty tough to mess this up.
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Frequently Asked Questions
- → Can I change the nuts?
Totally! Pecans bring a buttery flavor, almonds add crunch, and mixed nuts do the trick too. Got macadamias? Fancy option there! Prefer no nuts? Skip them or toss in chocolate chips instead. For extra snap, lightly toast the nuts (just keep a close watch). Pick your favorite but stick to the same amount for the fudge to set right. Chop nuts small so slicing's a breeze.
- → How long does it take?
Leave out for 4 hours to firm at room temp. Need it sooner? Fridge time cuts it to about 2 hours, freezer even faster – about 1 hour. Just don't rush it or you'll end up with gooey slices. Check by touching it – firm with no mark left is perfect. On a warm day, give it extra time or let it sit overnight for best results. Once ready, no fridge needed unless it's super hot inside.
- → Can I use marshmallow cream?
For sure! One 7 oz jar matches 4 cups of mini marshmallows. Some folks say fluff makes it smoother, but both work exactly fine. Using minis? Pack them tightly when you measure. Go for new marshmallows – older ones don't melt as evenly. Skip the large marshmallows – they melt slower. There's specific fudge-purposed creams sold too, if you're feeling fancy.
- → Is a candy thermometer needed?
Super helpful! The magic number's 234°F for ideal fudge. No thermometer? Test a drop of hot mix in cold water – it should become a soft, squishy ball. Got a thermometer? Digital ones are a breeze! Just hold it steady off the pot bottom to keep it accurate. Grainy fudge's usually from wrong temp, so better safe than sorry.
- → What's the best way to store it?
In an airtight tin at room temp, it'll last about a week. Pop some wax paper between pieces to stop sticking. Skip the fridge (unless it's baking hot inside) since the fudge sweats when pulled out. Freeze it? Totally works! Wrap it well and it'll stay good up to 3 months. Let it warm a bit after freezing to avoid cracking when cutting. Metal tins beat plastic ones for keeping the fudge fresh longer.
Conclusion
Big on chocolate and nuts? Give rocky road bars a whirl or whip up walnut brownies. Both are simple but look like a pro touch!