Instructions

1. Prepare the Pan

1. Line an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving overhang for easy lifting.

2. Lightly butter or spray the parchment so the fudge releases cleanly.

2. Toast the Black Walnuts

1. Add chopped black walnuts to a dry skillet.

2. Heat over medium for 3–4 minutes, stirring until fragrant.

3. Let cool.
   
   

   • Toasting deepens their natural earthy flavor.

3. Combine Sugar, Butter & Milk

1. In a heavy saucepan, add:

   • sugar

   • butter

   • evaporated milk

2. Stir constantly over medium heat until the mixture begins to boil.

3. Once boiling, cook for 4–5 minutes, stirring continuously.

   • Mixture should reach 234°F–236°F (soft-ball stage) if using a candy thermometer.

   • The texture of the fudge depends on this step—don’t undercook.

4. Remove From Heat & Add Chocolate

1. Take the pot off the heat.

2. Immediately add the chocolate chips.

3. Stir until completely melted and smooth.

The mixture should look glossy and thick.

5. Add Marshmallow, Extracts & Walnuts

1. Stir in:

   • marshmallow crème

   • vanilla extract

   • black walnut extract

2. Fold in the toasted black walnuts.

Make sure everything is completely incorporated.

6. Transfer to the Pan

1. Pour the fudge mixture into your prepared dish.

2. Smooth the top with a spatula.

3. Tap the pan on the counter to release air bubbles.

7. Set and Cut

1. Let the fudge cool at room temperature for 2–3 hours, or refrigerate 1 hour for faster setting.

2. Once firm, lift the fudge out using the parchment.

3. Cut into 1-inch squares with a sharp knife.