Sometimes simple recipes are the best recipes. Making fudge used to intimidate me until I found this one. It’s super easy (read: no candy thermometer!) and it’s very kid friendly. It’s worked every time I’ve made it, yielding smooth and glossy chocolate fudge. I made this batch with walnuts and marshmallows, but you can use whatever fun ingredients you prefer.
Let’s do this!
Line an 8-inch square baking pan with aluminum foil. Make sure to let the foil hang over the side, so you can easily remove your fudge. Soak a paper towel in the vegetable oil and rub it over the foil.
Set aside 1/2 cup of the marshmallows and 1/2 cup of the walnuts.
Add the chocolate chips and condensed milk to a microwave-safe bowl.
Microwave for one minute. Stir. If chips are not completely melted, microwave for 30 seconds and stir again. Do not over-cook your chocolate.
Once melted, add the vanilla extract,
3 cups of marshmallows, and 1 1/2 cups of walnuts. Stir to combine.
Pour the chocolate mixture into the prepared baking dish. Smooth the top with your spatula.
Gently press the reserved marshmallows and walnuts into the surface.
Cover with plastic wrap and refrigerate for at least one hour until firm. If your weather is rainy or humid, it might take your fudge a little longer to set.
Once your fudge has set, lift the foil to remove it from the pan and peel away the foil.
Slice fudge into 16 squares.
1/2 t. vegetable oil
3 1/2 cups mini marshmallows
2 cups coarsely chopped walnuts
2 cups semisweet chocolate chips
1 can (14 fluid ounces) sweetened condensed milk
1 t. vanilla extract
Line an 8-inch square baking pan with aluminum foil, gently pressing the foil into the corners and letting the foil hang over the sides.
Soak a paper towel with the vegetable oil and use it to run over the foil. Set aside 1/2 cup of the mini marshmallows and 1/2 cup of the walnuts.
Put the chocolate chips and condensed milk in a microwavable bowl and microwave on high for 1 minute. Stir with a rubber spatula. If the chips are not melted, return to the microwave 1 or 2 times for 30 seconds each, stirring after each time, just until the chocolate is melted. Do not let the chocolate get too hot.
Using the rubber spatula, gently stir the vanilla extract, 3 cups of the marshmallows, and 1 1/2 cups of the walnuts into the chocolate mixture. Using the spatula, scrape the chocolate mixture into the prepared baking pan. Spread it out evenly and smooth the top.
Sprinkle the fudge with the reserved marshmallows and walnuts nad gently press them into the surface. Cover the pan with plastic wrap and refrigerate until firm, at least 1 hour.
Lift the foil to remove the fudge from the pan and peel away the foil. Cut the fudge into 16 squares.