A rich and creamy chocolate fudge with a delightful nutty crunch, perfect for any occasion.
Line an 8x8 inch pan with aluminum foil, ensuring the edges are covered for easy removal later.
Using foil makes it easier to lift the fudge out of the pan for cutting.
In a large saucepan over medium heat, combine the marshmallow creme, granulated sugar, evaporated milk, butter, and salt.
Stir constantly to prevent the mixture from sticking to the bottom of the pan.
Bring the mixture to a full boil, then cook for 5 minutes while stirring continuously.
Use a timer to ensure the mixture boils for exactly 5 minutes for the right consistency.
Remove the saucepan from heat and stir in the semisweet and milk chocolate chips until melted and smooth.
Add the chocolate chips gradually to ensure even melting.
Mix in the chopped walnuts and vanilla extract until evenly distributed.
Ensure the nuts are evenly distributed for consistent flavor in every bite.
Pour the mixture into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Chill the fudge in the refrigerator for at least 2 hours or until firm.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Remove the fudge from the pan using the foil edges, cut into squares, and serve.
Use a sharp knife for clean cuts and wipe it between slices for neat edges.
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