Ingredients
Equipment
Method
- Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the fudge later.
- Microwave the chocolate chips and condensed milk in a large bowl in thirty-second intervals, stirring until completely smooth.
- Stir in the vanilla extract immediately while the chocolate mixture is still warm and glossy.
- Fold in the mini marshmallows and roasted nuts quickly until they are evenly coated in chocolate.
- Spread the heavy mixture evenly into the prepared pan, pressing it firmly into the corners.
- Chill in the refrigerator for at least two hours before lifting the slab out and slicing it into squares.
Nutrition
Notes
Store covered in an airtight container at room temperature for up to one week. Cut the squares using a knife dipped in hot water for the cleanest edges.