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Export 5 ingredients for grocery delivery
Step 1
Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
Step 2
Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
Step 3
Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
Step 4
Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
Step 5
Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.
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