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Super-Easy Chocolate Walnut Fudge
[Photograph: Yvonne Ruperti]
Notes:
- Recipe can be halved and spread into a 9x5-inch loaf pan.
- Avoid overheating chocolate mixture or chocolate will scorch.
- Store fudge in refrigerator, in airtight container.
- Any nut can be substituted for the walnuts.
About This Recipe
| Yield: | makes 81 1-inch pieces, or about 3 pounds fudge |
| Active time: | 10 minutes |
| Total time: | 2 hours |
| Special equipment: | 9x9-inch baking pan, parchment paper, non-stick pan spray. small off-set spatula |
| This recipe appears in: | Chocoholic: Super-Easy Chocolate Walnut Fudge |
Ingredients
- 24 ounces bittersweet chocolate, finely chopped
- 21 ounces sweetened condensed milk
- 3 ounces unsweetened chocolate, finely chopped
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 2 cups chopped walnuts (optional)
Procedures
-
1
Lightly spray 9x9-inch baking pan with non-stick spray. Lay a 9x16-inch strip of parchment paper in pan, leaving edges to overhang pan.
-
2
In large saucepan, combine bittersweet chocolate, sweetened condensed milk, unsweetened chocolate, cocoa, and salt. Heat over medium heat, stirring frequently, until chocolate is melted and mixture is smooth and homogenous.
-
3
Remove from heat and gently whisk in softened butter. Stir in vanilla and chopped nuts. Pour into prepared pan and smooth top with small offset spatula. Chill until firm, about 2 hours. Cut into 1-inch squares and serve.
