A delightful twist on classic fudge, combining rich chocolate with a hint of coffee liqueur.
Line an 8-inch square baking pan with aluminum foil, ensuring the edges extend over the sides for easy removal.
Using foil makes it easier to lift the fudge out of the pan for cutting.
In a 2-quart saucepan, combine the sugar, marshmallow creme, evaporated milk, butter, coffee liqueur, and salt.
Stir the mixture constantly to prevent it from sticking to the bottom of the pan.
Bring the mixture to a rapid boil over medium heat, stirring constantly, and cook for 5 minutes.
Use a timer to ensure the mixture boils for exactly 5 minutes for the perfect consistency.
Remove the saucepan from heat and add the chocolate chips, stirring until fully melted and smooth.
Ensure all the chocolate is melted for a smooth fudge texture.
Stir in the vanilla extract and chopped walnuts until evenly distributed.
Fold gently to avoid breaking the walnuts into smaller pieces.
Pour the mixture into the prepared pan, spreading it evenly.
Tap the pan gently on the counter to remove any air bubbles.
Refrigerate the fudge for at least 2 hours or until firm.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Once firm, lift the fudge out of the pan using the foil edges and cut into squares.
Use a sharp knife for clean cuts and wipe the blade between cuts.
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