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 smelt amazing. We used to go there every Saturday on our way to the market downtown with my grandparents. I actually mentioned that place in my candy popcorn post.
This post was meant to be shared in February, but it was not because of some personal issues, which is why I was away for sometime. As you can tell, from December to March I hadn’t been very active. This post is bitter sweet, as 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 a 8 x 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 until melted, then add in the nuts and marshmallows. Some of the marshmallows will melt which is fine because they are big, so you will see marshmallow in the fudge.
Pour into a pan, and refrigerate for 2 hours or until firm. Lift out of the pan and cut with a pastry cutter or knife.