Marshmallow nut fudge is my favourite type of fudge, my mom loves it! She loves her fudge even though she doesn’t have much of a sweet tooth, she said it reminds her of the fudge we used to get at this candy shop called The Nut House…that place smelled amazing. I actually mention that place in my candy popcorn post, we used to go there every Saturday on our way walking to the market downtown with my grandparents.
This post was meant to be shared in February but it was not due to some personal issues I was away for sometime, as you can tell from December to March I haven’t been very active. This post is bitter sweet, it holds a special place in my heart, every time I make it now I think of that time in my life.
I hope that when you make this fudge you make your own memories with it, and enjoy it with your loved ones.
Adaptation from Carnation Evaporated Milk Fudge:
What you will need:
- 1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
1/4 teaspoon salt
1 and 1/2 cups large marshmallows
1 cup semi-sweet chocolate
1/2 cup milk chocolate
1/2 cup chopped walnuts
1 teaspoon vanilla or 1 pkt vanilla sugar
Line 8-inch-square baking pan with foil.Combine the sugar, evaporated milk, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly for 4 – 5 minutes.
Remove from heat.Stir in the chocolate chips and vanilla, stir till melted add in the nuts and marshmallows, some of the marshmallows will melt which is fine, because they are big you will see marshmallow in the fudge.
Pour into pan, refrigerate for 2 hours or until firm. Lift out of pan and cut with a pastry cutter or knife.