Marshmallows are in season! Nobody around here sells vegan marshmallows, and we live in an incredibly hot climate. Taken together, these two things mean we have to wait until November to order Sweet & Sara marshmallows from the east coast. (They do offer insulating and cooling packaging, but it doubles the cost of the order. And this way they're a winter treat!)
Here's how I made these bad boys.
Marshmallow Nut Fudge
1 8.5 oz package Sweet & Sara Vanilla Marshmallows
1/4 cup Earth Balance stick
1 tablespoon water
1 cup chocolate chips
1/2 teaspoon vanilla extract
1 cup coarsly chopped walnuts
Line 8x8 pan with foil. In medium saucepan over medium heat, add marshmallows, EB, and water. Stir occasionally until marshmallows are melted. Add chocolate and vanilla. Stir until chocolate is melted and evenly incorporated. Stir in nuts. Pour into prepared pan.
Let cool and then refrigerate, wrapped in foil. When solid, cut into bite-sized pieces and enjoy!