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Fudge, Marshmallow Nut (D, TNT)
Source: "The Book of Chocolates and Petits Fours," by Beverly Sutherland Smith
Yield: 80 pieces

60 marshmallows
2/3 cups butter, cubed (margarine does not work)
2 tbsp. water
12 oz. semisweet chocolate, chopped or chips
1 tsp. vanilla extract
2-1/2 cups coarsely chopped walnuts or pecans

Line bottom of an 11"x17" pan with foil.

In medium saucepan, melt marshmallows, butter, and water. Stir occasionally.

Add chocolate, vanilla, and nuts. Stir until evenly mixed and chocolate has melted.

Pour into prepared pan. When cool, refrigerate, wrapped in foil. Cut into bite-size pieces.

Poster's Notes:
I have successfully halved this recipe, and poured into an 8"x8" pan, however, it is so good, that a half recipe just isn't enough!!!

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A