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Chocolate Walnut Fudge

Idea gallery #1405
Chocolate Walnut Fudge
Ingredients and Supplies
2 cups packed light brown sugar
1 cup granulated sugar
1 cup non-dairy liquid cream substitute
1/2 cup butter
2 cups toasted marshmallow cream
1 1/2 cups finely chopped semi-sweet chocolate
1 1/2 cups butterscotch chips
2 cups walnuts, chopped
1 teaspoon pure vanilla extract
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Combine sugars, cream substitute and butter in a large saucepan. Cook to 234ºF. Remove from heat and let bubbles subside. Add marshmallow crème, chocolate and butterscotch. Stir until well blended. Stir in nuts and vanilla. Pour into a parchment-lined 9x9- inch square pan and spread evenly. Allow fudge to cool for 1 hour or longer at room temperature. Cut into 1-inch squares to serve. Store in an airtight container at room temperature for up to 1 week or refrigerate or freeze for longer storage life.
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