From The Vintage Baker, By Jessie Sheehan of @JessieSheehanBakes.
- 16 ounces Valrhona ILLANKA 63% chocolate, coarsely chopped
- 1 teaspoon table salt
- 1 1/ 4 cups sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups walnuts, toasted, coarsely chopped
- 3 cups mini marshmallows
- Flaked sea salt, for sprinkling
- Turbinado sugar, for sprinkling
Grease an 8 x 8 x 2-inch pan with nonstick cooking spray or softened butter. Line with parchment paper.
Put the chocolate in a large heatproof bowl and set over a saucepan of simmering water. Stir constantly with a rubber spatula until the chocolate melts. Add the salt, sweetened condensed milk, and vanilla. The chocolate may seize up temporarily. Over medium to medium-high heat, continue stirring until the mixture is smooth. Once smooth, remove from the heat.
Add the walnuts and marshmallows and stir with a wooden spoon until they are fully incorporated (the marshmallows will not melt). Transfer the fudge to the prepared pan, drape with plastic wrap, and flatten with your hands. Sprinkle with flaky sea salt and turbinado sugar.
Place in the refrigerator until hard, about 2 hours. Using a sharp paring knife, cut into 36 pieces and serve. Fudge will keep tightly wrapped on the counter for up to 1 week.