Easy Chocolate Walnut Marshmallow Fudge with Flaky Sea Salt from The Vintage Baker

Father’s Day is right around the corner, and if your dad, or the dad-like figure in your life, is anything like mine, fudge might be just what is needed in order to celebrate him properly. This particular fudge is super easy to make, as the ingredient list calls for a can of sweetened condensed milk, as the milk contributes to the fudge’s characteristically creamy texture, without the need for a pesky candy thermometer. Moreover, it literally comes together in the time it takes to melt the chocolate — and by that I mean minutes. The fudge needs a rest in the fridge to firm up and chill and can then be sliced into 36 large pieces or 64 small ones. This fudge is also extremely sturdy and thus, perfect for mailing to those dads (or other fudge lovers in your life) who live far away.

To take  a peek at the original blog post for my Chocolate Walnut Marshmallow Fudge with Flaky Sea Salt, and to peruse my collection of original recipes, click here.

And if you’d like to see me prepare the fudge, on national TV, no less, click here.




  • 16 oz dark chocolate, coarsely chopped
  • 1 tsp table salt
  • 1 1⁄4 cups (1 can) sweetened condensed milk
  • 1 Tbsp pure vanilla extract
  • 2 cups toasted walnuts, coarsely chopped
  • 3 cups mini marshmallows
  • Flaky sea salt for sprinkling
  • Turbinado sugar for sprinkling


Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] 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.


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