Creamy Walnut Fudge

If you have been searching for the perfect, creamy fudge recipe, look no further. This recipe is an altered heirloom, passed down from my mother and tweaked to my preferences. I have always considered fudge the perfect indulgence, with it’s decadent chocolatey goodness and the fact that many fudge recipes are convoluted and difficult to follow. Having tried many fudge recipes, I can say that this one will still yield the delicious results without the difficultness of many fudge recipes.

While the walnuts are an optional addition to the recipe, I highly recommend them as their nutty crunch adds the perfect contrast to the smooth chocolate.

Ingredients:
-1 cup semisweet chocolate chips
-1 cup milk chocolate chips
-5 ounces of evaporated milk
-½ cup butter (cut into cubes for easier melting)
-1 tsp vanilla
-2 ½ cups sugar
-7 ounces marshmallow creme
-1 cup chopped walnuts (optional)

Line a 9x9 baking pan with foil, allowing for an excess of foil to hang over the edges of the pan. Spray lightly with cooking spray. Set aside.
Place chocolate chips, marshmallow creme, and vanilla in a large glass (or other heat-proof material) bowl.
In a medium saucepan, slightly warm the evaporated milk. Add sugar.
Over medium high heat, bring milk and sugar to full boil, stir continuously.
After coming to a boil, turn the mixture down to medium but maintain a rolling boil. Boil until the mixture reaches 234℉ on a candy thermometer. This typically takes about 7 minutes, in which you will want to continue gently stirring the mixture.
Upon reaching 234℉, remove the mixture from heat and add the chopped butter. Stir just until the butter is melted.
Pour the mixture into the prepared bowl of marshmallow creme, vanilla, and chocolate chips. It is important to prevent sugar crystals from getting in the mixture by refraining from scraping the sides of the saucepan when pouring the concoction into the bowl.
Stir vigorously until the chocolate is melted.
Add the walnuts, continue to stir until the mixture appears less glossy and all ingredients are well combined.
Evenly distribute fudge into the prepared foil lined pan and chill in the refrigerator for a minimum of two hours.
To remove the fudge from the pan, lift by the excess foil and place upside down on a cutting board. Cut fudge into 1 inch squares.
Fudge can be stored in an airtight container in the fridge for up to three weeks, but these delicious squares are guaranteed to disappear faster than that.