Fudge will always remind me of the care packages my grandmother would send us that filled with all sorts of confections – several types of fudge were always included and always the first to disappear.
I always felt intimidated when I wanted to make fudge because some recipes have many steps and are more tedious than others. When I decided to make homemade fudge for the first time, I wanted a recipe that was easy for a beginner and had nuts. I always liked the fudge with nuts more than the plain!
This recipe is my go-to and I don’t care to try any other because this one ticks all the boxes – it’s easy, it’s delicious, and it has nuts. It has never failed me so I know it will be delicious every time. I usually use pecans because it is the nut that I use most often and always have in the pantry. I have made it with walnuts and those are absolutely delicious as well. It is up to you to pick your favorite!
I doubled the original recipe for Paula Deen’s fudge because I like my fudge to be thicker. If you want the fudge to be thinner, either cut the recipe in half and use an 8×8 pan or keep the recipe the same and use a 9×13 pan. I must say that I think the thicker ones are better!
There is no need to be afraid of making fudge anymore – no excuses! These will disappear quickly so be prepared to make a second batch soon. Enjoy!
Ingredients
3 cups sugar
1 can (14 ½ oz.) evaporated milk
4 Tbsp. butter
¼ tsp. salt
4 cups mini marshmallows
3 cups semi sweet chips or milk chocolate chips
1 ½ cup walnuts or pecans -chopped
2 tsp. vanilla
Directions
Butter an 8×8 inch square baking pan or line with parchment paper. Set aside.
In a saucepan combine sugar, evaporated milk, butter, and salt
Bring to a boil over medium heat and cook 4-5 minutes stirring constantly with a whisk. You do not want a rolling boil – turn the heat down slightly to maintain a steady simmer/boil. Set a timer and do not boil longer than 5 minutes.
Turn down heat to low and add chocolate chips and marshmallows. Stir quickly and constantly just until melted.
Remove from heat and add the nuts and vanilla
Stir until combined
Immediately pour the mixture into prepared pan and refrigerate until set 3-4 hours or more
Cut into pieces and enjoy!
Notes
• Chocolate Chips: Instead of semi-sweet or milk chocolate, mint chocolate chips, or white peppermint chips are really good and add a different flair. For the holidays, crush a couple candy canes and sprinkle on top!
• Make sure you do not boil the milk and sugar mixture longer than 5 minutes or the texture may turn out grainy.
• This recipe is double the original recipe because I prefer thick fudge!
• Nuts: Use walnuts or pecans – whichever is your favorite, or you have on hand. I don’t suggest leaving the nuts out because they give added flavor, and the crunch is the perfect contract to the creamy fudge.
• Store leftover fudge in an airtight container in the refrigerator.