Christmas just isn’t complete without watching “A Christmas Story.” Well, at least in our house. Over the years, we’ve taken our infatuation with this classic movie to wacky extents.
Our Ralphies wear their bunny onesies (minus the sappy blue button eyes) and recreate the stair scene with care. We’re sure to drink our Ovaltine. Minions keep one eye open for Black Bart, while trying not to shoot their eyes out. Our Old Man carefully places his major award on the tree with care. And when a certain scene comes on during the 24-hour movie marathon, we recite movie lines word for word.
In honor of my absolute favorite Christmas show, I present to you Oh, Fudge! Chocolate Walnut Fudge. Fudge is one of those holiday candies some may shy away from making due to the final product being too grainy. However, this recipe uses a combination of sugar, butter, cream, chocolate chips, and marshmallow creme to create a silky, smooth texture. Crunchy walnuts add texture that offsets the fudgy richness. I double dog dare you to try just one bite, and not go back for another!
Oh, Fudge! Chocolate Walnut Fudge
- Cook Time: About 30 Minutes
- Total Time: About 3 Hours
- Yield: Makes About 7 lbs. Fudge 1x
Ingredients
4–1/2 c. granulated sugar
3–1/2 c. heavy cream, divided
1 c. unsalted butter, at room temperature
1 tsp. salt (kosher, table or sea)
1–13 oz. jar marshmallow cream + 5 large marshmallows
2 lb. (32 oz.) semi-sweet chocolate chips
3 tsp. vanilla
5 c. walnuts, chopped
Instructions
Place a piece of wax or parchment paper in the bottom and up/over the sides of a 9 x 13-inch pan. Set aside.
In a large saucepan over medium-low heat, combine sugar, butter, 3 c. cream and salt. Stir occasionally until butter melts. Once butter melts, continue boiling the cream mixture until it reaches soft-ball stage (236-238 degrees F) on a candy thermometer, about 20-25 minutes. Remove from heat and let mixture cool to about 220 degrees F.
Place chocolate chips, marshmallow creme, 5 large marshmallows and vanilla in a large bowl. Pour cream mixture over this. Using a standing or hand-held mixer on low speed, blend all together until mixture is smooth. Chocolate may become lumpy. Add remaining 1/2 c. cream and continue to blend until smooth and warm to the touch. Stir in walnuts. Pour fudge into parchment lined 9 x 13-inch pan. Smooth top, cover, and place into refrigerator for up to 2 hours to set.
When ready to serve, lift fudge using the parchment paper. Cut into desired portions using a sharp knife. Store tightly wrapped in the refrigerator. Fudge will keep for 2-3 weeks in the fridge.
IMNPB
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