A delightful and easy-to-make chocolate fudge recipe with a nutty twist.
Line an 8x8 inch baking dish with aluminum foil, ensuring the edges are covered.
Lining the dish with foil makes it easier to remove the fudge once set.
In a heavy saucepan, combine the sugar, evaporated milk, butter, and salt.
Use a heavy-bottomed saucepan to prevent the mixture from burning.
Bring the mixture to a full boil over medium heat, stirring constantly.
Stirring constantly prevents the mixture from sticking to the pan.
Continue boiling and stirring for 4 minutes.
Set a timer to ensure precise cooking time for the perfect consistency.
Remove the saucepan from heat and stir in the marshmallows, chocolate chips, walnuts, and vanilla until smooth.
Add the ingredients quickly to ensure they melt evenly.
Pour the mixture into the prepared baking dish and spread evenly.
Use a spatula to smooth the top for an even finish.
Refrigerate the fudge until firm, about 2 hours.
Cover the dish with plastic wrap to prevent the fudge from absorbing fridge odors.
Once set, remove the fudge from the dish using the foil edges, cut into squares, and serve.
Use a sharp knife for clean cuts and wipe the blade between slices.
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