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Creamy nut fudge

This is such an easy fudge to make. It's delicious, slightly chewy and is just right for a friend with a sweet tooth.

Sep 30, 2010 2:00pm
  • 20 mins cooking
  • Makes 28 Item
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Ingredients

Creamy nut fudge
  • 3 x 100g (3 ounce) packets white marshmallows
  • 90 gram (3 ounces) butter
  • 1 tablespoon water
  • 185 gram (6 ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 2 teaspoon vanilla extract
  • 1 cup (180g) coarsely chopped walnuts

Method

Creamy nut fudge
  • 1
    Line a deep 19cm (8-inch) square cake pan with aluminium foil; grease top of foil.
  • 2
    Combine marshmallows, butter and the water in a medium saucepan over medium heat; cook, stirring, until marshmallows are melted. (Mixture will be bubbling gently while the marshmallows are dissolving).
  • 3
    Remove from heat, stir in chocolate and extract. Stir with a wooden spoon until chocolate is melted.
  • 4
    Stir in nuts; beat with a wooden spoon until mixture becomes sticky. Pour mixture into pan. Refrigerate for 4 hours or overnight before cutting into bars.

Notes

You can use pink or white marshmallows in this recipe and swap the walnuts with your choice of nut. Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

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