4 tablespoons unsalted butter – 1/2 stick – plus extra to grease the pan
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
A pinch of sea salt
1/2 tsp vanilla extract
1 10 oz bag of dark chocolate chips – I used Nestle Dark Chocolate chips – 53% cacao
Butter two sheets of parchment paper. You will use these to crisscross an 8 inch square baking pan.
To make the candied walnuts, in a non-stick sauté pan, melt 1 tbs of butter over medium low heat. Add walnut pieces and stir to coat with the butter. Sprinkle 1 tbs of brown sugar over the nuts and stir to combine. Continue to stir the walnuts for 2 minutes as the sugar melts and coats the walnuts. Remove the candied walnuts from heat and let cool in the pan.
In a large saucepan, melt 4 tablespoons of butter over medium low heat. Add mini marshmallows, sugar, heavy cream and salt and continue cooking for 5 to 6 minutes until marshmallows and sugar have completely melted. Make sure to stir occasionally so the mixture does not bubble up and over the pan.
Remove saucepan from the heat and stir in dark chocolate chips and vanilla extract. Stir until chocolate is completely melted. Stir in half the candied walnut pieces.
Pour fudge into buttered parchment lined baking dish. Smooth top and sprinkle on remaining candied walnut pieces.
Pat the walnuts gently so they stick to the top of the fudge.
Let cool in pan for 30 minutes and the put in the refrigerator for 1 hour.
When completely cool, lift the edges of the parchment paper and lift the fudge out of the pan. Place on a cutting board and slice into squares – 6 rows by 6 rows. Will make 36 pieces.