No-Bake Recipe For Chocoholics: Marshmallow Walnut Fudge

While there are some fudge recipes out there that are time consuming and complicated, we’re here to show you that it doesn’t have to be like that—fudge can be super easy and this recipe proves it! Basically, the only thing you need to know is that a bag of semi-sweet chocolate chips and a can of sweetened condensed milk will always make a batch of scrumptious, easy fudge…everything else is just an added bonus.

Here, we decided to play around and make our fudge a little nutty, thanks to the tasty walnuts, a little creamy, gracias to the marshmallow cream, and a lot delicious. Throw in some salt to check the sweetness and some vanilla extract and you’re in business. Try it out and see for yourself!

No-Bake Recipe For Chocoholics: Marshmallow Walnut Fudge

Nut Fudge

Makes 7-8 dozen

Ingredients

  • 1 pound German chocolate, chopped
  • 6 oz. semi-sweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (7 oz.) jar marshmallow cream
  • 1 1/2 cups walnuts, roughly chopped
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste

Directions

  1. Line an 8x8 or 9x13-inch baking dish (depending on how thick you like your fudge) with aluminum foil or parchment paper, leaving an overhang on both sides, so it’s easy to extract from pan.
  2. Set up a double-boiler with a heat-proof bowl set over a small saucepan of simmering water and place the chocolates, condensed milk, butter and salt in the top bowl.
  3. Cook until chocolate is fully melted and mixture is smooth, then stir in the marshmallow cream.
  4. Remove from heat and stir in vanilla extract and fold in chopped walnuts until incorporated.
  5. Pour chocolate mixture into lined baking pan and use a rubber spatula to smooth over the top.
  6. Refrigerate at least 2 hours, or until set and firm.
  7. Extract aluminum foil or parchment paper from baking dish and remove block of fudge.
  8. Cut into small squares and serve immediately, or store, refrigerated, in an air-tight container for up to 2 weeks.
  9. Enjoy!

Recipe adapted from Real Simple