Easy Marshmallow Fudge

Prep the baking pan and assemble the ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 9 x 13-inch baking pan with foil, butter the inside.

Boil the sugar, butter, and milk: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. Keep stirring as it boils. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed), which should take at least 4 minutes, and possibly longer.

Finish the fudge: Remove from heat. Quickly stir in chocolate and marshmallow creme. Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.

Pour into the prepared pan:

Cool to room temperature before slicing: Cool the fudge for at least 4 hours, and preferably overnight. You may want to chill in the refrigerator to get it more firm. Did you love the recipe? Let us know with a rating and review!