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© Meredith Corporation. All rights reserved. Used with permission.
(about 2 pounds)
Line an 8-inch-square baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
Butter the sides of a 2-quart heavy saucepan. In the saucepan, combine sugar, evaporated milk and butter. Cook and stir over medium-high heat until the mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
Remove the saucepan from the heat. Add marshmallows, chocolate, walnuts and vanilla; stir until marshmallows and chocolate melt and the mixture is combined. Beat by hand for 1 minute.
Spread the fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. Use foil to lift the firm fudge out of the pan; cut into squares. Store tightly covered in the refrigerator for up to 1 month.