Choco Mallow Candy

Ingredients

• 2 2/3 cups chopped dark chocolate or chocolate chips
• 1/2 cup heavy or whipping cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 1 teaspoon espresso powder, optional
• 13 marshmallows, halved around the circumference
• 1/2 cup chopped walnuts, toasted

Directions

1. Prepare an 8x8-inch square baking pan by lining the bottom with parchment paper and then greasing the parchment and sides. You can also use a 9x9-inch round cake pan but then some of your candies will be bizarre shaped. This candy is never baked, so you can even use plastic wrap instead of parchment paper.
2. In a microwave-safe bowl, combine the chocolate, cream, espresso powder (if using), corn syrup, and vanilla. You can do this on the stove in a saucepan instead of the microwave using low heat. Be careful not to burn the chocolate. The cream should be hot and the chocolate will be softened but not completely melted yet. Remove from the heat and continue stirring until the chocolate is completely melted.
3. Measure out 3/4 cup of the melted chocolate mixture and spread evenly in the bottom of the prepared pan.
4. Evenly distribute the marshmallow halves on top of the chocolate in the pan. Then scatter the walnuts evenly in the crevices between the marshmallows.
5. Pour the rest of the chocolate on top and use an offset spatula or the back of a spoon to spread evenly so that all marshmallows and walnuts are covered. Be sure you get the chocolate to the edges of the pan.
6. Cover the pan and place in the refrigerator for about an hour, until the chocolate is set. Then use a knife to loosen the candy from the edges of the pan.
7. Bring the candy to room temperature before cutting into pieces.