Rich Chocolate Fudge Delight (Printable)

A creamy chocolate base combined with fluffy marshmallows and crunchy nuts for rich texture.

# What You'll Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tablespoons unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1½ cups mini marshmallows
06 - 1 cup chopped walnuts or pecans

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat; stir constantly until smooth and melted.
03 - Remove from heat and stir in vanilla extract.
04 - Gently fold in mini marshmallows and chopped nuts until evenly distributed.
05 - Pour mixture into prepared pan and spread evenly with a spatula.
06 - Refrigerate for at least 2 hours or until fully set.
07 - Lift fudge from pan using parchment overhang and cut into 24 squares.
08 - Store in an airtight container in the refrigerator for up to 1 week.

# Expert Tips:

01 -
  • It's basically fudge for people who are intimidated by fudge—no thermometer or soft-ball stage required.
  • The texture contrast keeps it interesting: soft chocolate, pillowy marshmallows, nuts that actually crunch.
  • You can customize it completely based on what's in your pantry and what you're craving.
02 -
  • The fudge needs those full 2 hours to set properly—impatience leads to fudge that's too soft to slice cleanly and falls apart when you bite it.
  • If your kitchen is warm, chill it even longer or pop it in the freezer for 30 minutes before cutting so the chocolate doesn't smear.
03 -
  • Stir constantly while melting to avoid any scorching on the bottom—low heat and patience beat speed every time.
  • If your fudge comes out too soft, melt it down again, chill it longer, or accept that chunky fudge is still delicious fudge.
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