Creamy Nut Fudge

1. 1

   Line an 8-inch square baking pan with foil; grease foil.

2. 2

   Combine marshmallows, butter and 1 tbsp water in a medium saucepan on medium heat. Cook, stirring, until marshmallows are melted (mixture will bubble gently while the marshmallows are dissolving).

3. 3

   Remove from heat. Stir in chocolate and vanilla. Stir with a wooden spoon until chocolate is melted. Stir in nuts until mixture becomes sticky. Pour mixture into prepared pan.

4. 4

   Refrigerate for 4 hours or overnight. Cut into bars. Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

No nutritional information available.

No additional tips available.