Brown Sugar-Walnut Fudge

• Gluten free

• Baking & Spices

  • 2 cup Brown sugar, light packed
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Walnuts, toasted and cooled

• Dairy

  • 1 2 cup butter (1 stick
  • 1 12] oz can Evaporated milk [not condensed milk

• Desserts

  • 3/4 cup English toffee bits
  • 2 cup Marshmallows, miniature

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 cup chopped walnuts, toasted and cooled
• 2 cup light brown sugar, packed
• 1 [12] oz can evaporated milk [not condensed milk]
• ½ cup butter [1 stick]
• ½ tsp salt
• 2 cup miniature marshmallows
• 1 tsp pure vanilla extract
• ¾ cup English toffee bits, divided

Directions

• Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a pan and toast for 6-8 minutes. Cool completely.
• In a heavy bottomed saucepan melt together the brown sugar, evaporated milk, butter and salt. Bring to a boil, stirring constantly then lower the heat to medium. Continue to cook until soft ball stage [238°F] stirring periodically to prevent sticking. This may take as long as 15 minutes, be patient and use a good candy thermometer, dont guess.
• While the fudge is cooking liberally butter the bottom and sides of an 8 x 8 inch non-stick metal pan.
• Remove the fudge from the heat and mix-in the toasted walnuts, miniature marshmallows and vanilla. Stir until the marshmallows have completely melted.
• Add ½ cup English toffee bits. Mix well,
• Pour into the buttered pan. Immediately sprinkle the remaining toffee bits on top gently pressing into the fudge.
• Cool completely, then cut into squares.