Nutty Fudge

Nutty Fudge

Ingredients:

2 cups granulated sugar

3/4 cup unsalted butter

2/3 cup evaporated milk

2 cups white chocolate chips

1 jar (7 oz) marshmallow creme

1 teaspoon vanilla extract

1 cup chopped nuts (such as pecans, walnuts, or almonds)

Instructions:

Prepare Your Pan:

Line an 8×8-inch baking dish with aluminum foil, extending the foil over the edges of the pan. Grease the foil with butter or non-stick cooking spray.

Cook the Fudge Base:

In a medium saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly.

Continue boiling for about 4-5 minutes, stirring constantly, until the mixture reaches a temperature of 234°F (112°C) on a candy thermometer.

Add Chocolate and Marshmallow:

Remove the saucepan from heat and stir in white chocolate chips until melted and smooth.

Add the marshmallow creme and vanilla extract, stirring until fully combined.

Incorporate the Nuts:

Fold in the chopped nuts until evenly distributed throughout the fudge mixture.

Set the Fudge:

Pour the fudge mixture into the prepared baking dish and spread it evenly.

Allow the fudge to cool at room temperature for at least 2 hours, or until firm.

Slice and Serve:

Once set, lift the fudge out of the pan using the foil edges. Cut into squares and serve.

Tips:

Mix of Nuts: You can use a variety of nuts or stick to one type, depending on your preference.

Chocolate Variations: For a twist, try using dark or milk chocolate chips instead of white chocolate.

Storing: Store the fudge in an airtight container at room temperature for up to one week.

Enjoy your homemade nutty fudge!