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Don't eliminate the step of toasting the walnuts as it gives this fudge its incredible flavor, not to mention the crispier-crunch they add to the soft texture of the fudge.

Chocolate Fudge

1 cup chopped nuts, toasted

4 1/2 cups granulated sugar

1 (12-ounce) can evaporated milk

1 cup butter

3 (6-ounce) packages semisweet chocolate chips ( or 3 cups)

1 tablespoon vanilla extract
1 (7-ounce) jar marshmallow creme

1. To toast walnuts: Place walnuts on a baking sheet and toast in a preheated 300°F. oven for about 5 to 10 minutes, stirring frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next. Set aside.
2. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
3. In large (2-quart) saucepan combine sugar, evaporated milk and butter and bring to a boil over medium-high heat, stirring constantly, until mixture comes to a full boil. Reduce heat to medium and cook, stirring occasionally, for 7 minutes or until candy thermometer reaches 236°F/110°C, (a small amount dropped in cold water should form a soft ball that flattens when removed from water); remove from heat.
4. Add the chocolate chips, marshmallow creme, vanilla extract and toasted walnuts, stirring until chocolate chips are melted and ingredients are well-mixed. Immediately turn into prepared pan.
5. Allow fudge to set at room temperature until firm. Invert pan, peel off paper and cut into 1-inch squares.

Makes 117 (1-inch) squares.

Nutritional Facts Per Serving (1 square): 81.0 calories; 39% calories from fat; 3.8g total fat; 5.1mg cholesterol; 16.5mg sodium; 15.1mg potassium; 12.2g carbohydrates; 0.3g fiber; 8.5g sugar; 11.9g net carbs; 0.6g protein.

Copyright 1999 Hope Pryor, please see Terms of Use.

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