Peppermint Fudge

Recipe challenge, recipe #48.

It may be considered a cop-out of sorts to share recipes I've already posted, but this was years ago. Like, really, years.  And this deserves an entire blog unto itself, so two posts is the least I can do for this peppermint crack fudge.

I'm making a giant batch this weekend so I can gift it in cute little holiday bags. If you're not into cookies (though you should be), I recommend this fudge. You can add Candy Cane Oreos to the top too.  I did that one year. I don't buy Candy Cane Oreos anymore though because Target is the only place you can find them and I always eat them long before they can be crushed up and put onto the top of fudge.  If you're interested, I have a Peppermint Oreo Ice Cream Cake in the archives too.  I'm full of good ideas.

Best of 2013: Recipes

Your favorites from 2013…. 

5.  Brownie Batter Fudge

An extra-rich chocolate fudge that gets its punch from some boxed brownie mix.

4.  Easy Peanut Butter Cookie Cake

I still remember the day I OD'd on this.  HIGHLY recommended.  Just make it.  Maybe you should share it though.  

3.  Brownie Batter Rice Krispy Treats

Again, extra-richness from some boxed brownie mix and a drizzle of chocolate frosting.

2.  Cookie Butter Muddy Buddies

Ironically, this was my first recipe of the year, posted on January 1st.  Something about powdered sugar, peanut butter, and then the crunchiness of Chex just equals a trifecta of perfection.

It's been awhile.  I need to make some muddy buddies again soon.

And, #1 on the list of favorite desserts this year……

1.  Cake Batter Rice Krispy Treats

Your favorite was my favorite too!  Some of my recipes, I never repeat because I didn't love them enough or they weren't practical.  THESE are Rice Krispy treats that I've made again and again.  They would be excellent for a New Year's get-together.  Even as a gluten-free birthday treat if you use GF cake mix.  I'm so glad you all love these Rice Krispy treats as much as I do :)

Thank you so much for reading, pinning, and trying my recipes.  Even though I don't do it nearly enough, I love to create in the kitchen and I'm so happy to have a place to share these treats.

Here's to more sugar in the new year!

Here's the list of favorite desserts from 2012.  Any requests for 2014?  

Candy Cane Cookie Fudge

I don't like candy canes.  Not even a little bit.  I think they are a waste of sugar and peppermint extract.

In fact, I love the quote from Elf…

..but since I don't like candy canes, I can't say that quote describes me all that well.

I do like Candy Cane Oreos, and last year I made Candy Cane Oreo Ice Cream.  

It's not so much that I want to eat the Oreos plain (there's Oreos at Wal-mart for that..and these are only sold at Target it seems), it's that I want to create things with them.  This time, I added them into my peppermint fudge, instead of soft buttermint-style peppermints.

Is it incredibly over-the-top inventive?  Eh.  Probably not.  Will it be a tasty and welcome addiction addition* to your cookie tray?  Probably so.

Candy Cane Cookie Fudge
makes an 8x8 pan

1 1/4 cups sugar
2/3 cup evaporated milk
2 t. vanilla
2 T. butter
1/4 t. peppermint extract
1 1/2 cups semi-sweet chocolate chips
2 cups mini marshmallows OR 1 1/2 cups marshmallow fluff (I used the fluff.)
10-12 Candy Cane Oreos, crushed

In a large saucepan, heat together the sugar, milk, and butter.  Let it come to a rolling boil and let that go, stirring constantly, for 4 minutes.  Take off of the heat and add in the vanilla, peppermint extract, chocolate chips, and marshmallow.  Stir very well to combine.

Spread into a greased 8x8 pan.  Press the cookie pieces into the fudge.  Cover and refrigerate for at least 2 hours, until set.

*I accidentally typed "addiction" the first time and left it because, hey, it fits.

Toasted Coconut Fudge

How was your weekend?  I spent most of the weekend cleaning, which I was happy to do. Scott spent Saturday fishing and then drove his dad to the airport (2 hours away) at 2am on Sunday morning (I really don't know how he does it...).  However, my house is CLEAN, Scout is now 99% house-trained (I think we won the puppy lottery with this one), and this week I'm tackling the fridge, the cupboards, and maybe making some freezer meals.

In the meantime, here's some fudge.  I've been overdosing on it every night for a week...

This is officially the sweetest fudge I've ever made.  You may not be able to stomach it.  However, if you're one with a sweet tooth that just won't quit, you may just love it.

I got the idea to brown some butter and make some fudge.  I made this one coconut and toasted some walnuts (because fudge without nuts is boring), and here we are.

A fudge that may literally make you drunk on sugar.  That's how I feel as I'm typing this.  I swear, there's been no mini bottles of wine tonight.  Just a few pieces of the above...and the below.  See?  I'm not even making proper sense.

Toasted Coconut Fudge
makes an 8x8 pan

2 T. browned butter
1 cup sugar
2/3 cup evaporated milk or coconut milk (canned)
1/2 t. sea salt, plus more to sprinkle on the top
2 cups mini marshmallows
1 1/2 cups white chocolate chips
1 t. vanilla
1 cup chopped walnuts, toasted
1/2 cup toasted shredded coconut (I used sweetened.)

Brown the butter over low heat (about 10 minutes) in a medium saucepan. Add in the sugar, milk, and salt.  Bring to a full rolling boil over medium heat and stir constantly for 4-5 minutes.  Remove from heat and stir in the marshmallows, chips, and vanilla.  Stir vigorously until all is incorporated.  Add the nuts.  Sprinkle with the toasted coconut.

Spread into a foil-lined and greased 8x8 inch pan.  Refrigerate for at least 2 hours before cutting.  I left mine in the fridge for about 6 hours and it was perfect.  Remove the foil from the pan and cut the fudge into squares.

Chocolate Payday Bars (Copycat recipe)

If you are in need of a sweet treat for the 4th of July tomorrow, read on:

This is probably just glorified fudge.  It really does have the texture of a candy bar though.  Super chewy, salty, sweet...you won't be able to eat just one.  I averaged three a day while that bagful sat in the freezer.  They're not too chocolatey, and the sea salt really balances out the sweetness of that liquid gold, also known as sweetened condensed milk.

These "candy bars" are gluten-free, and I originally made them because I saw a yummy looking gluten-free recipe on Pinterest but didn't have all the ingredients.  This is my adaption.  We were going to a dinner at a friend's house, but one of our friends has to eat gluten-free.  Turns out, as usual, we'd all brought a dessert.  Completely overkill, but good for me:  We took most of these home.  I can't complain about that.

Chocolate Payday Bars
makes a 9x13 pan
adapted from this recipe

2 cups peanuts, separated (I used dry roasted but honey roasted would be great.)
2 T. butter
3/4 cup peanut butter
1 can sweetened condensed milk
1 t. vanilla
2 cups mini marshmallows
1 t. sea salt
1/2 cup chocolate chips
1/2 cup white chocolate chips

Line a 9x13 pan with foil.  Spread 1 1/2 cups of peanuts into the bottom of the pan.

In a saucepan, melt the butter.  Add in the peanut butter, chocolate chips, sweetened condensed milk, and vanilla.  Stir well to combine over medium heat.  When the mixture is smooth, add in the marshmallows and let them melt, turning off the heat. Stir well.

Spread into the pan evenly over top of the layer of peanuts.  Sprinkle the top with sea salt and then with the rest of the peanuts.  Refrigerate or freeze for a few hours, and cut into bars.  Store in the fridge or freezer.

Note:  I kept them in the freezer in a Ziploc bag and the longer they were in there, the better they tasted.  Don't skip the sea salt!  It's the best part!

Brownie Batter Fudge

A few weeks ago, a fellow army wife started talking about brownies and how good they were.  Her husband mentioned that brownies don't last long in their house and I thought, "Hmmm, sounds familiar."

We were out at a dinner, and while they discussed favorite desserts, I sat there mourning the fact that my baking sheets, pans, mixer, ingredients, etc, had all been packed up and were currently on a barge somewhere.  I wanted a brownie. Not just one, but a whole pan.

Years ago, I stopped buying brownie mix, because there was no point in me making brownies twice a week.  Well, there was a point in it, but it wasn't a good or a healthy one.  Especially if I also had a can of frosting somewhere in the kitchen.

So, in reflecting on some of the brownie recipes I've made in the last few years, I started missing my kitchen.  Well, not THAT kind-of-hideous kitchen in Alaska, but having my own kitchen in general.
Alaska was good for my desire to bake...I'll give it that.

Hot Fudge Brownie Milkshakes
Peanut Butter Cake Shakes
Caramel Brownie Pie
Peppermint Brownies
Kahlua Brownie Sundaes
One-Bowl Brownies
Salted Hot Fudge Caramel Brownies

So now, we have Brownie Batter Fudge.  It's chocolatey and chewy (as usual), but with the flavor of boxed brownie mix.  I don't care how many brownie recipes you have: Boxed brownie mix definitely has its place, right?? :)

Brownie Batter Fudge
makes an 8x8 pan

1 1/2 cups sugar
2/3 cup evaporated milk
2 T. butter
1/4 t. salt
2 cups mini marshmallows (plus extra for the top if you'd like)
1 1/2 cups chocolate chips (I use about half a bag)
1 t. vanilla
1/4 cup dry boxed brownie mix
1 cup chopped nuts (optional)

Combine sugar, milk, butter, and salt in a medium saucepan.  Bring to a full rolling boil over medium heat and stir constantly for 4-5 minutes.  Remove from heat and stir in the marshmallows, chips, brownie mix, and vanilla.  Stir vigorously until all is incorporated.  Add the nuts.

Spread into a foil-lined and greased 8x8 inch pan, and top with extra marshmallows.  Refrigerate for at least 2 hours before cutting.  I left mine in the fridge for about 6 hours and it was perfect.  Remove the foil from the pan and cut the fudge into squares.

Thin Mint Fudge

Actually, that title is a lie.

I didn't use thin mints.

Using thin mints would require buying Girl Scout cookies, and buying Girl Scout cookies would mean I'd eat a sleeve of cookies everyday.  I don't really know of anyone who buys them and "saves" them.  If by "saves", you mean "hide them from the rest of your family", then okay sure, you "save them".

I have successfully avoided buying Girl Scout for perhaps the first year ever and I'm quite proud of that.

I got the idea for this fudge, and knew that I could replace the thin mints with the Keebler Grasshopper cookies that are sold year round (Do you thin mint lovers know about these things?).

Whew.  I did not have to stop by the Sears parking lot to buy cookies after all.  What? They don't sell Girl Scout cookies in random parking lots in your town? You're missing out.

Thin Mint Fudge

makes an 8x8 pan

1 can sweetened condensed milk

2 cups chocolate chips (I used semi-sweet)

1 t. vanilla

1/2 t. peppermint extract

1 1/2 cups chopped Thin Mints (or Keebler Grasshopper cookies)

In a large microwavable bowl, melt the sweetened condensed milk and chocolate chips together for 45 seconds.  Stir well and add the vanilla and peppermint.  Heat for another 10 seconds.  Stir in the chopped cookies

Line an 8x8 pan with foil.  Pour in the fudge mixture and pop it in the freezer for a few hours or overnight.  It cuts most cleanly if frozen overnight.

*I realize this recipe is ridiculously easy and barely qualifies as a recipe.  However, I'm a fan of no-bake desserts and whatever can get a sweet treat on the table quickly works for me.* :)

Chocolate Chip Cookie Fudge

Did I tell you I found Biscoff (finally!) at a local grocery store?

Did I tell you I gave up candy for Lent (again)?

Today is Valentine's Day and I gave up candy for Lent, which (most conveniently) began yesterday.  No, I'm not Catholic, but I don't see anything wrong with giving something up that I consider a major vice.  

I'm a big believer in dessert everyday, but I'm not a believer in letting yourself have whatever you want, whenever you want it.  Sure, I could eat one of these wraps every single day.  Would it break the bank if I went to get one for lunch once a week?  Probably not.  But why would I want to get myself in the habit of eating out regularly for lunch?  (I've already got a nasty thrice-a-week Starbucks habit.)
Same goes with candy.  It's SO easy to eat candy whenever, wherever.  And *most* of us do.  By saying, "NO CANDY, KRISTIN!", I'm making the choice to become cognizant* and aware of my mindless, all-day-long sugar consumption.

So, really now, it's a very analytical* decision.

(*I'm sorry.  I have to use big words on my blog.  I can't use big words at all, all day long. My brain needs exercise.)

Are you giving up anything for Lent?  

This is the really-easy fudge recipe made with Biscoff instead of peanut butter.  It's yummy.  You should try it.  I, honestly, could gnaw on a big plate of fudge all day long.  (Just like I can eat candy all day...maybe I should abstain from the fudge too..)

Chocolate Chip Cookie Fudge

1/2 can sweetened condensed milk

1 1/2 cups milk chocolate OR semi-sweet chocolate chips (you can split the chocolate with some white chocolate ones if you like)

1/2 cup Biscoff spread

2 t. vanilla

1 cup crumbled chocolate chip cookies (I used these leftover Congo Bars.)

In a microwaveable bowl, melt the sweetened condensed milk, chocolate chips, and Biscoff together at 45 second intervals, stirring in between, until smooth.  Stir in the vanilla.  Fold in the cookie chunks.

Spread into a foil lined 8x8 pan (or, I used a pie pan).  Stick it in the freezer until hardened (about an hour).  Let it soften a little before cutting.  

Cookie Butter Fudge

An observation:  My recipe posts don't get a whole lot of hits.

Recipe posts are the one thing I really work at on this blog.  Planning them, shopping for ingredients, baking/cooking, finding the light, taking the pictures, and so on.

But the posts that get the most hits are usually a picture of me... standing in a pile of snow on my cold deck.  I'm not complaining at all.  I'll take what I can get, but still...I think it's funny.  I'm so not the food blogger I used to desperately try to be.  As long as I can take pretty pictures of said food, I'm happy with just doing a recipe every now and then.

Another observation:  I skipped Amber's 52 Weeks of Kindness Link-up last Friday.
I'll remedy that.  I sent some cookie butter to Angi in Sitka.  I think she liked it.

Cookie Butter Fudge

1 cup Cookie Butter
1 cup chocolate chips, semi-sweet (You can use half or all white chocolate too...it will just be really sweet)
1/2 can sweetened condensed milk
1 t. vanilla
2-3 crushed graham crackers

In a large microwaveable bowl, melt together the cookie butter, chocolate chips, and sweetened condensed milk.  Use 30 second intervals, stirring in between, until smooth.  Stir in the vanilla.

Line an 8x8 pan with foil.  Spread the melted fudge into the pan.  Press graham cracker into the top.  Freeze until set (about an hour).

Sharing at:
Chocolate Party @Crazy for Crust

Yours and mine: Favorite Desserts of 2012

Well, it's been quite a year for desserts.  Me and my sugar addiction just won't quit.

Did you have a favorite dessert this year? (Not just from this site, obviously...is there anything out there I need to try???)

According to Google Stats, these are your 5 favorites for 2012.

5.  Thin Mint Oreo Ice Cream Cake

4.  Nutterbutter Fudge

3.  Hot Fudge Brownie Milkshakes

2.  Cake Batter Dip

1.  Sugar Cookie Fudge

My favorites of the past year? There's not really an order here (okay, maybe there is), but there is a pattern.  I bet you're smart enough to spot it.
These are the desserts that, looking back, I'd devour again everyday if I could.
My thought process when choosing favorites was, "Would I annihilate that right now, yes or no?"

1.  S'mores Ice Cream

2.  S'mores Chex Bars

3.  Graham Cracker Crack Dip

4.  S'mores Fondue

5.  White Chocolate Rice Crispy Treats

See you in 2013!  
I don't know what we have planned yet for this evening.  I'm hoping it involves pajamas and wine, while Scott is probably hoping it involves fishing or something.

Sharing at Crazy Sweet Tuesday

From CA to KS: Fudge and funny stuffs.

When I knew I'd need guest-posters, I was quick to hunt down Mallory.  She didn't even have to ask!
She and I have so much in common:  the love of cheap wine, a distaste for all things cold/snow-like, and (by the recipe she shares below) the same taste in dessert.  How did she know I like to make a tray of fudge and gnaw on it straight out of the freezer?  

hello!

I'm Mallory and I blog over at From California To Kansas

And I am so excited to be here at (in?) Kristin's kNook today!

I don't know how I found Kristin's blog (isn't that how it always goes?).

One day, many moons ago...I found this blog that was filled with sarcasm, yummy foods, and a really funny (funny ha ha) outlook on life in Alaska and I was hooked.

I immediately, in proper creeper fashion, read every single post, and made sure to comment on about 10 of the not very most recent posts.

Today, I'm here to entertain you. 

My blog, it's filled with pictures of my dog, the occasional recipe or anecdote about life.
And because Kristin obviously has a winning formula over here, I'm going to share a little food and a few laughs with y'all.

First of all:
This fudge. I'm sure your grandmother, if she's anything like mine, has this ohmygod best fudge ever recipe that is also something along the lines of: use the special copper pot, take it to 167 degrees, not 165, add 3 drops of vanilla, a grain of salt, some special Grandma Magic and voila! Fudge!

I didn't bring you that today because I like you.
No, I brought the ohmygod best fudge ever and shut up it's not that easy recipe.

Here's the Pin I found this on. Follow the directions. No special Grandma Magic needed. 

Source: busycooks.about.com via Mallory on Pinterest

Put in the fridge until it is set.

You're welcome.
P.S. My husband keeps insisting I toss walnuts in there. You try it out, let me know how it is. Maybe I'll humor him one day.

(I love walnuts/pecans in fudge.  Add the walnuts. -Kristin)

On to the funnies, which aren't as good as the fudge, but hey, I can't be fantastic 110% of the time.

I also believe in a good theme. And since Christmas started in August this year (looking at you Walmart and Target), let's just stick with a winter/Christmas theme thing, shall we?

I like this cat. He has personality.

This happens when I'm in a hurry. Lesson: Never go to the grocery store when you really need groceries. Wait until Starvation sets in.

It is irrelevant if Kristin even likes cats, because I'm sure she says this all winter long.

This kills me. It makes me want to hug the sign maker from how many times I have laughed over it.

And finally, just for you Mrs. D:

Kristin, enjoy your vacation!!

I've totally got it handled over here!

Y'all, feel free to visit my little blog. 

Seriously though.

Make the fudge.

Christmas Dessert Round-Up

Looking through my dessert posts from last December makes me feel like I was trying to be an overachiever of sorts.

This December, no Christmas treats have been made.  I'm okay with that.  And so are my pants.

Or should I say, my shorts.  Because, friends, I'll be in shorts this weekend.  I better be anyway.  I tell you, we'll need to locate to the Equator after this Alaska stint.

Chocolate Peppermint Cake Pops.

Hershey Christmas Bark.

Cranberry Eggnog Cake Pops.

My favorite Christmas cookie:  Apricot Squares.

My favorite fudge:  Peppermint Fudge.

White Chocolate Chip Mocha Cookies.

Peppermint Brownies.

Salted Chocolate Walnut Fudge.

Soft Sugar Cookies.

Hershey's Kiss Cookies.

Oreo Peppermint Creams. (Oy.  You should make them.)

Eggnog Bread. (It tastes like a giant sugar cookie.)

Eggnog Snickerdoodles.  (Went a little eggnog-crazy back in twenty-ten.)

Nutterbutter Fudge

Attention food bloggers:  My recipe index is giving me a headache.  Do you have any tips on how to organize it?  Do you ever go through and re-do recipes to get better pictures?  Do you only include what you love in your index?  Or do all your posts go into it?  (Such a first world problem)

So I'm really bad at sharing my food.

  Like, horrible.

If I had access to my parents' photo albums, I could show you the picture of me, at 18 months old, walking around with a giant bag of bbq chips, munching as I go and not willing to let anyone else eat them.

Last week, I brought home a bag of chips as a pre-dinner snack.  My husband was on his way to the sporting goods store and he spotted the bag on the counter as he walked toward the door.  While I was putting groceries away, he downed half the bag of chips.

On the outside, I put the groceries away.

On the inside, I was screaming, "Those are my chips!"

Not that I didn't want him to have any.  I just wanted to have them first.  

And we all know that boys will eat all of something before they even realize it's gone. 

And it's 2 whole miles back to the grocery store.

Unbelievable.  

In order to save our marriage, I kept my mouth shut.  

He left.  

I ate the rest of the chips while I caught up on reading blogs.

A happy ending.

I made this fudge a couple of weeks ago.  I cut it up into neat little pieces.  Took some pictures.  Tossed it all into a Ziploc bag and put it in the freezer.

For 3 days, everytime I walked by the freezer, I grabbed a piece.  

And every time, I noticed the bag had less and less pieces to grab.

Scott was eating it too.

I had to share my fudge AND my chips?!  Unbelievable.  Don't even get me started on how fast ice cream has been disappearing.*

I should probably be grateful that I didn't eat all that junk food myself.  We all know that eventually I would've.

Good thing he doesn't like marshmallows.

Nutterbutter Fudge
makes an 8x8 pan

1 container mini-Nutterbutters (or about 10 large), crushed
1/2 cup peanut butter
1 bag Reeses' Peanut Butter chips
1 can sweetened condensed milk

In a microwavable bowl, melt the chips, peanut butter, and sweetened condensed milk together.  I did 45 second intervals, stirring in between.  It just took a couple of minutes.
Fold in the crushed Nutterbutters.
Line an 8x8 pan with foil (you might want to spray it too) and pour in the mixture.  Even it out with a spatula and stick it in the freezer for a few hours to harden.

(Then lick the bowl when your husband isn't paying attention.)

You could also stir in some mini-marshmallows once the mixture is melted (when you fold in the cookies). Do not put the marshmallows in the microwave.  I had one great big failed attempt at this fudge a few weeks ago because I made the mistake of melting the marshmallows.

*Let it be noted that I would give up all the ice cream in the world if it meant he could stay here and not go back to finish up this stupid deployment. 


Sharing at:
Mingle Monday
Mix it up Monday
Crazy Sweet Tuesday
Friday Food
Weekend Potluck
Sweet Treats Thursday

Sugar Cookie Fudge

As a child, I would not eat boxed cake.  I would not eat cupcakes if they were brought to school as a birthday treat.  I insisted that any and all birthday cakes for moi had to be ordered from a professional.

And ordered they were.  If I had access to my parents' photo albums, I could show you the Catwoman cake (complete with me in leggings and a side ponytail), the pink Power Ranger cake, and the Disney Princess cake.  There were also a lot of Dairy Queen ice cream cakes.

THAT was good cake.  My name is spelled right too.  That meant the cake lady got paid.

I've always liked homemade cakes, but boxed cakes never impressed me.  Something about the flavor was weird.  Same with canned frosting.

I would probably have to work out a lot less if this finickiness had traveled with me into adulthood.

Anyway, I'll end with an apology.  No.  Two apologies.  Dear white-chocolate-haters:  I'm sorry.  Try this, this, or this.  Dear white-chocolate-lovers:  I'm sorry.  You won't be able to stop eating this.

It tastes like an uncooked sugar cookie...but in a good way.

Sugar Cookie Fudge
makes an 8x8 pan
Inspired by Six Sisters' Stuff

1 can of sweetened condensed milk
3 cups white chocolate chips
1/2 cup dry Funfetti cake mix
Sprinkles

In a microwaveable bowl, melt the sweetened condensed milk and chips together at 30 seconds intervals, stirring in between.  Fold in the cake mix.  Line an 8x8 pan with foil and pour in the warm fudge.  Sprinkle the top with your choice of colorful sprinkles.  Refrigerate until hardened (about 3 hours).  I usually put mine in the freezer.

Shared at:
Mingle Monday
Mix it Up Monday 
Tasty Tuesday
Crazy Sweet Tuesday

Salted Chocolate Walnut Fudge

*This post is being shared at 12 Weeks of Christmas Cookies.  

It's a great holiday (or non-holiday) treat!*

When it comes to fudge, I'm a purist.

I love peanut butter.  But in fudge?  I just don't feel that is its place.  Fudge is about chocolate.  Pure, sweet, chewy chocolate.  With a crunchy walnut throw in for good measure.

I decided to go a bit over and above here and toss in a scant amount of sea salt. (Think:  Salted Hot Chocolate.)

This is very simple fudge.  I made it in the microwave.  Wrapped up in cute cellophane and some ribbon?  An adorable holiday gift it will make. 

I could've done the "fudge-on-the-stove" that my grandma makes (a recipe I fully intend on swiping soon), but I had no evaporated milk and the 3 (yes, 3) cans of low-fat sweetened condensed milk in the pantry were calling my name.

They said they needed to be licked clean.

Salted Chocolate Walnut Fudge
makes an 8x8 pan

1 can sweetened condensed milk
3 cups chocolate chips (I used semi-sweet)
1 t. vanilla
1/8 t. sea salt, or 1 grind of the sea salt shaker
1/2 cup chopped walnuts

Melt the condensed milk and chocolate chips together in the microwave.  (45 seconds was all it took.)
Stir in the walnuts, vanilla, and sea salt.
Line an 8x8 pan with foil.  Pour in the fudge, cover with plastic wrap, and refrigerate over night.

Also shared at:
Sweet Treats Thursday
Coffee and Conversation
Six Sisters' Stuff
Sweet Indulgences Sunday
Sweets for Saturday
Melt in Your Mouth Monday
Mouthwatering Monday