fudge

the goods:

4 tablespoons (1/2 stick) unsalted butter, plus more for pan
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 bag (12 oz.) semisweet chocolate chips
1/2 cup walnuts coarsely chopped (optional)

Butter and 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving and overhang. Butter paper.



In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes.



Off heat, stir in vanilla, chocolate chips until chocolate is melted.



Pour fudge into prepared pan, and smooth top. At this point you can spread the walnuts over half, all, or none of the fudge.



Press some into the still warm fudge with your finger.



Let cool 30 minutes. Refrigerate until set, about 1 hour.



Using overhang, lift fudge onto a cutting board; cut into squares.



Store in the refrigerator.