And the best part? You don’t even have to bake it to create it. This fudge is always a hit, whether you’re making it for a party, giving it to friends, or just treating yourself.

Let’s get going!

Ingredients

• 3 cups of semi-sweet chocolate chips
• One can (14 oz) of sweetened condensed milk
• 1 teaspoon of vanilla extract
• 1 and a half cups of small marshmallows
• 1 cup of chopped nuts (walnuts, almonds, or peanuts work well)
• ½ cup of chocolate chunks or more small marshmallows on top (optional)

Medium-sized pot
Spatula that can handle heat
A baking pan that is 8 by 8 inches
Paper for parchment
Spoons and cups for measuring

Instructions

1. Heat the chocolate

Put the chocolate chips and sweetened condensed milk in a medium saucepan. Stir the mixture frequently over low heat until the chocolate is completely melted and the liquid is smooth. Take it off the heat and mix in the vanilla essence.

2. Add nuts and marshmallows.

Use a spatula to carefully mix the small marshmallows and chopped nuts into the batter. Be careful not to mix too much. You want the nuts and marshmallows to be uniformly spread out without melting the marshmallows.

3. Put in the pan

Put the fudge mixture in an 8×8-inch baking sheet that has parchment paper on the bottom. Use a spatula to spread it out evenly. To make it seem nicer, you can press extra marshmallows or chocolate bits on top if you want.

4. Cool down the fudge

Put the pan in the fridge and let the fudge set for at least 2 to 3 hours, or until it is hard.

5. Cut and serve.

Take the fudge out of the pan using the parchment paper once it has set. Use a sharp knife to cut into squares and serve!

Tips and Variations

Use chocolate that is of good quality. It really changes the taste of your fudge.
Don’t mix too much. Fold in the nuts and marshmallows carefully so they don’t melt all the way.
Put a line in your pan. Using parchment paper will make it easier to lift and cut the fudge.
Change it up. You can use your favorite nuts or switch them out for crumbled cookies or pretzels for a fun change.
Get to work swiftly. Pour the fudge onto the pan straight away after mixing it. It sets quickly!

If you don’t want nuts, leave them out and add more marshmallows or smashed cookies instead.
Extra gooey: Before putting it in the fridge, add extra marshmallows on top.
Add a twist: For an extra indulgent touch, drizzle melted peanut butter or caramel on top before putting it in the fridge.

Storage

You can keep fudge in the fridge for up to two weeks in an airtight container.
You can keep the fudge in the freezer for up to three months. Let it thaw in the fridge before you serve it.