A delightful twist on the classic fudge recipe, offering a creamy and nutty treat perfect for any occasion.
Line an 8-inch baking pan with foil, ensuring the edges extend over the sides for easy removal.
Using foil makes it easier to lift the fudge out of the pan for cutting.
In a medium saucepan, combine the sugar, evaporated milk, butter, and salt. Heat over medium heat, stirring constantly.
Stirring constantly prevents the mixture from burning or sticking to the pan.
Bring the mixture to a rolling boil and continue boiling for 4-5 minutes, stirring constantly.
A rolling boil means the mixture continues to boil even while stirring.
Remove the saucepan from heat and quickly stir in the marshmallows, chocolate chips, nuts, and vanilla extract until smooth.
Stir vigorously to ensure the marshmallows melt completely and the mixture is well combined.
Pour the mixture into the prepared pan, spreading it evenly.
Work quickly as the fudge starts to set as it cools.
Refrigerate the fudge for at least 2 hours or until firm.
Cover the pan with plastic wrap to prevent the fudge from absorbing refrigerator odors.
Lift the fudge out of the pan using the foil edges, peel off the foil, and cut into pieces.
Use a sharp knife for clean cuts and wipe the blade between cuts for neat pieces.
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