This delicious and easy Martha Stewart fudge is the perfect treat for chocolate lovers! Made with creamy chocolate, gooey marshmallows, and crunchy walnuts, it comes together in just minutes. With simple pantry ingredients, this quick, no-fail recipe is great for holidays, gifting, or an everyday sweet fix. Customize it with your favorite nuts or chocolate varieties!
Recipe Ingredients:
- 4 tablespoons (½ stick) unsalted butter, plus more for pan
- 3 cups mini marshmallows
- 1 cup sugar
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 bag (12 ounces) semisweet chocolate chips
- 1 cup walnuts, coarsely chopped
How To Make Fudge Recipe?
- Prepare the pan: Grease an 8-inch (20cm) square baking pan with butter and line it with two crisscrossed pieces of parchment paper, leaving an overhang for easy removal. Grease the parchment paper as well.
- Melt the ingredients: In a large saucepan over medium heat, combine the butter, mini marshmallows, sugar, cream, and salt. Stir occasionally until the marshmallows are completely melted and the mixture is smooth, about 8-10 minutes.
- Add the chocolate and walnuts: Remove the saucepan from the heat and stir in the vanilla extract, chocolate chips, and half of the chopped walnuts. Mix until the chocolate is fully melted and the ingredients are well combined.
- Transfer and set the fudge: Pour the fudge mixture into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining walnuts evenly over the surface. Allow the fudge to cool at room temperature for 30 minutes.
- Chill and cut: Transfer the pan to the refrigerator and let the fudge set for about 1 hour. Once firm, lift the fudge out using the parchment paper overhang and place it on a cutting board. Cut into 36 squares (6 rows by 6 rows).
- Serve and enjoy! Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
Recipe Tips:
- Use Good-Quality Chocolate : The better the chocolate, the better the fudge! Choose high-quality semisweet chocolate chips or a chocolate bar for a smoother, richer taste.
- Melt Slowly for Best Texture : When melting the butter, sugar, and marshmallows, stir gently and patiently over medium heat. Rushing this step can make the mixture grainy instead of smooth and creamy.
- Line the Pan Properly: Use parchment paper with an overhang so you can lift the fudge out easily. Buttering the paper prevents sticking and makes cutting clean squares effortless.
- Mix Quickly but Gently : As soon as you add the chocolate and nuts, stir just until combined. Over-mixing can make the fudge lose its creamy texture.
- Chill for the Right Time : Let the fudge set in the fridge for at least 1 hour but avoid over-chilling, as this can make it too hard to cut. If it’s too firm, let it sit at room temperature for a few minutes before slicing.
How To Store Leftovers?
- Refrigerate: First, let the leftover fudge cool to room temperature. Then, place it in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 2 weeks.
- Freeze: Allow the fudge to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months. To serve, let it thaw in the refrigerator overnight or at room temperature for about 1 hour before eating. This recipe does not need reheating.
Nutrition Facts
- Calories: 90
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 30mg
- Potassium: 40mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 1g
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Martha Stewart Fudge Recipe
Description
This delicious and easy Martha Stewart fudge is the perfect treat for chocolate lovers! Made with creamy chocolate, gooey marshmallows, and crunchy walnuts, it comes together in just minutes. With simple pantry ingredients, this quick, no-fail recipe is great for holidays, gifting, or an everyday sweet fix. Customize it with your favorite nuts or chocolate varieties!
Ingredients
Instructions
- Prepare the pan: Grease an 8-inch (20cm) square baking pan with butter and line it with two crisscrossed pieces of parchment paper, leaving an overhang for easy removal. Grease the parchment paper as well.
- Melt the ingredients: In a large saucepan over medium heat, combine the butter, mini marshmallows, sugar, cream, and salt. Stir occasionally until the marshmallows are completely melted and the mixture is smooth, about 8-10 minutes.
- Add the chocolate and walnuts: Remove the saucepan from the heat and stir in the vanilla extract, chocolate chips, and half of the chopped walnuts. Mix until the chocolate is fully melted and the ingredients are well combined.
- Transfer and set the fudge: Pour the fudge mixture into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining walnuts evenly over the surface. Allow the fudge to cool at room temperature for 30 minutes.
- Chill and cut: Transfer the pan to the refrigerator and let the fudge set for about 1 hour. Once firm, lift the fudge out using the parchment paper overhang and place it on a cutting board. Cut into 36 squares (6 rows by 6 rows).
- Serve and enjoy! Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
Notes
- Use Good-Quality Chocolate : The better the chocolate, the better the fudge! Choose high-quality semisweet chocolate chips or a chocolate bar for a smoother, richer taste.
- Melt Slowly for Best Texture : When melting the butter, sugar, and marshmallows, stir gently and patiently over medium heat. Rushing this step can make the mixture grainy instead of smooth and creamy.
- Line the Pan Properly: Use parchment paper with an overhang so you can lift the fudge out easily. Buttering the paper prevents sticking and makes cutting clean squares effortless.
- Mix Quickly but Gently : As soon as you add the chocolate and nuts, stir just until combined. Over-mixing can make the fudge lose its creamy texture.
- Chill for the Right Time : Let the fudge set in the fridge for at least 1 hour but avoid over-chilling, as this can make it too hard to cut. If it’s too firm, let it sit at room temperature for a few minutes before slicing.
Martha Stewart Fudge Recipe