- 330 g Sugar (Castor) (or granulated, 1.5 cups)
- 85 g butter (unsalted)
- 1/3 c evaporated milk
- 225 g semisweet chocolate (broken into chunks)
- 100 g marshmallow creme
- 1/2 c chopped walnuts
- 1/2 t vanilla extract
Get out a 6" square glass pan, or similar; set aside.
Place sugar, butter, and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1” squares. Store in tightly covered container or at room temperature.
Makes 1.5 pounds or 20 servings, about two squares each.
SJ Note: Marshmallow creme is what you have (for example in this recipe: http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=43 ) just before you pour it into the pan to set up overnight. You could also melt down marshmallows to use; substitutions abound on the internet.
SJ Note 14 Sept 2010: We've been making this with 6 oz chocolate, but googling tonight enlightens me that Kraft changed their recipe a few years back; I shall try the original 8 oz chocolate next time, as I hope it will make the fudge firmer. The current batch came out a bit soft for my liking. Still tasty, though!