Easy Chocolate Walnut Fudge Recipe
Fudge Easy For Kids And Beginner Cooks To Make
This easy, quick fudge recipe with 13 pictures is made using one burner of a stovetop. The hardest part is staying put at the stove for 3 minutes to stir continuously. Quick results encourage kids to explore cooking.
- 12 ounces (340 g) semi-sweet REAL CHOCOLATE chips, Must be real chocolate, not imitation flavor
- 1/2 cup ( 125 ml) marshmallow cream
- 2 cups (400 g) white sugar
- 4 Tablespoons vegetable oil
- 3/4 cup (190 ml) evaporated milk, it comes in a can
- 1 cup (250 ml) chopped walnuts, chop to your size preference
Chocolate Walnut Fudge Ingredients
- 1 large soup pot or saucepan: at least 3 quart capacity
- liquid measuring cup
- dry ingredient measuring cups
- Tablespoon measure
- large spoon for stirring
- spatula or long-handled spoons
- cutting board and knife
- timer or watch
- heatproof serving dish about 8 x 8 inches or equivalent
Fudge Making Equipment
- Wash your hands. Assemble and measure all ingredients. Chop walnuts to desired size.
- Grease the 8 x 8 pan with a little vegetable oil.
- Put evaporated milk and sugar into the saucepan and stir to mix. Put on stove burner at medium-high and stir constantly.
- Add the liquid vegetable oil to the mixture on the stove and stir in. Stir while it boils for 3 minutes. If the boiling bubbles rise to near the top of the saucepan, turn down the heat level a little.
- Turn off the heat. Add the marshmallow cream and continue to stir constantly. This may take a little more muscle to get it evenly mixed.
- Add the chocolate chips and walnut pieces and stir to mix. This will take harder stirring.
- Pour into the 8 x 8 serving pan. Allow to cool.
Steps in Making Fudge
Fudge Making Photos Continued
How To Store Fudge
This fudge keeps well so it can be on hand for days for yourself and your guests. Also, it is a great food gift which can be made days ahead. It can be kept out of the refrigerator if the room is around 60 to 70 degrees F or cooler.
If your rooms are very humid or warmer than that, though, I recommend storing the fudge in the refrigerator. This will make it firmer and I would then treat it the way one serves cheese: when you know in advance that the fudge will be served, remove it from the refrigerator a few hours beforehand.
Chocolate Walnut Fudge
The "Three Musketeers" Candy Bar Variation
If you would like something lighter and fluffier with less intense chocolate flavor, similar to a Three Musketeers (TM) candy bar, use 1 whole cup of marshmallow fluff in the recipe, instead of 1/2 cup.
Lighter Look of the "Three Musketeers Bar" Fudge
© 2012 Maren Elizabeth Morgan