Creamy Nut Fudge

Creamy Nut Fudge

Ingredients:

2 cups granulated sugar

1/2 cup unsalted butter

1/2 cup evaporated milk

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup peanut butter (optional)

1 1/2 cups chopped nuts (such as pecans or walnuts)

7 oz marshmallow creme

1 cup white chocolate chips

Instructions:

Prepare the Pan:

Line an 8×8 inch square baking dish with parchment paper or aluminum foil, allowing some to overhang the edges for easy removal. Lightly grease the lining.

Cook the Fudge Base:

In a medium saucepan over medium heat, combine the sugar, butter, evaporated milk, and salt. Stir constantly until the mixture comes to a boil. Continue to cook, stirring constantly, for about 4-5 minutes until it reaches the soft-ball stage (around 235°F or 113°C on a candy thermometer).

Mix in the Remaining Ingredients:

Remove the saucepan from heat and quickly stir in the marshmallow creme, white chocolate chips, vanilla extract, peanut butter (if using), and chopped nuts. Stir until the mixture is smooth and the chocolate and marshmallow are fully melted and incorporated.

Set the Fudge:

Pour the mixture into the prepared pan, spreading it evenly. Let it cool at room temperature for a few hours or refrigerate it for faster setting.

Cut and Serve:

Once the fudge is fully set, lift it out of the pan using the overhanging parchment paper or foil. Cut it into squares and serve.

Enjoy:

Store the fudge in an airtight container at room temperature for up to a week or refrigerate for longer shelf life.

This fudge recipe is rich and creamy with a satisfying nutty crunch, perfect for a sweet treat or gift!

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