Chocolate-Marshmallow-Walnut Fudge with Sea Salt

What will your holiday cookie tray look like this year? Maybe you will be making your usual or it will just be a plate of one or two different cookies on them. Whatever the case, I hope you all have sent a cookie recipe to be published in our cookie book. Since we will be sharing your recipes, I decided to give you an easy fudge recipe to add to your holiday treats. This comes from The Vintage Baker by Jessie Sheehan. She takes her recipes from those vintage recipe booklets, that we probably all have, and twists and tweaks for today’s palates. This one is super simple with no candy thermometer involved!

  • 16 oz. (455 g) dark chocolate, coarsely chopped
  • 1 tsp table salt
  • 1 ¼ cups (300 ml) sweetened condensed milk
  • 1 Tbsp pure vanilla extract
  • 2 cups (240 g) toasted walnuts, coarsely chopped
  • 3 cups (150 g) mini marshmallows
  • Flakey sea salt for sprinkling
  • Turbinado sugar for sprinkling
  1. Grease an 8-by-8-by-2-inch pan with nonstick cooking spray or softened butter.  Line with parchment paper.
  2. Put the chocolate in a large heatproof bowl and set over a saucepan of simmering water.  Stir constantly with a rubber spatula until the chocolate melts.  Add the salt, sweetened condensed milk, and vanilla.  The chocolate may seize up temporarily.  Over medium to medium-high heat, continue stirring until the mixture is smooth.  Once smooth stir for about 1 minute more, and remove from the heat.
  3. Add the walnuts and marshmallows and stir with a wooden spoon until they are fully incorporated (the marshmallows will not melt).  Transfer the fudge to the prepared pan, drape with plastic wrap, and flatten with your hands.  Sprinkle with flaky sea salt and turbinado sugar.
  4. Place in the refrigerator until hard, about 2 hours.  Using a sharp paring knife, cut into 36 pieces and serve.  Fudge will keep tightly wrapped on the counter for up to 1 week.