Chocolate Walnut Fudge

Chocolate Walnut Fudge
     This chocolate walnut fudge is the first type of fudge I ever made. Every Christmas my mom and I would make batch after batch for family and friends. We originally got the recipe off the Kraft marshmallow creme jar. Back then, it called for margarine and a 9″x13″ pan. Nowadays you can still find the recipe, except it calls for butter and a 8″x8″ pan. Since we normally don’t bake with margarine anyway, we have switched over to the richer-flavored butter. We prefer our fudge thinner, so we still pour it into the larger pan. 
Bringing the mixture to a rolling boil

Stirring in the chocolate chips until smooth

Getting the marshmallow streaks stirred into the mixture

All white streaks from the marshmallow creme are gone.

Stirring in the chopped walnuts

Cooling in the greased pan

Chocolate Walnut Fudge

3/4 cup butter (1 & 1/2 sticks)
3 cups white sugar
3/4 cup evaporated milk
12 oz. semi-sweet chocolate chips
1 teaspoon vanilla extract
7 oz. jar Marshmallow Creme
1 cup chopped walnuts

1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
2. Remove from heat and immediately stir in the chocolate chips and vanilla extract until mixture is smooth.
3. Quickly stir in marshmallow creme until no lumps remain.
4. Stir in chopped walnuts.
5. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.

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