1 Prep baking pan and assemble 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 9×13 baking pan with foil, butter the inside.
2 Boil sugar, butter, and milk for 4 minutes: 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. 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 about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.
3 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.
5 Pour into prepared pan.
6 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.
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