Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
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In a large heavy bottomed saucepan, add the granulated sugar, marshmallow creme, evaporated milk. butter, and salt. Bring to a boil over medium heat and cook, stirring constantly while it boils for 5 minutes.
Remove the saucepan from the heat and stir in the milk and semi-sweet chocolate chips and vanilla extract until chocolate melts fully and mixture is smooth. Stir in the chopped walnuts until just barely combined.
Pour the chocolate fudge mixture into the prepared pan and smooth it into an even layer. Refrigerate for at least 2 hours or until firm before cutting into small squares.
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A lusciously creamy, rich chocolate walnut fudge recipe that’s easy enough to make in the microwave! Use whichever chocolate you like—milk, semisweet, or dark. 5 stars (1 rating) Print Recipe Rate Recipe Pin Recipe. Ingredients 12 oz … From mindovermunch.com
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