Dark Chocolate Walnut Fudge

Dark Chocolate Walnut Fudge
Raymond Hom
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Hands-On Time
15
minutes
Total Time
255
minutes
Makes 64 pieces

Ingredients

1
pound
semisweet chocolate, chopped
1
14-ounce can sweetened condensed milk
4
tablespoons
(1/2 stick) unsalted butter
3/4
teaspoon
kosher salt
1 1/2
cups
walnuts or pecans, chopped

Directions

  1. Line an 8-inch square baking pan with a strip of wax or parchment paper, leaving an overhang on two sides.
  2. In a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, heat the chocolate, condensed milk, butter, and salt, stirring occasionally, until smooth. Stir in the walnuts.
  3. Pour the chocolate mixture into the prepared pan and chill, uncovered, until firm, at least 4 hours and up to 3 days.
  4. Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 64 1-inch squares. Serve chilled.
  5. Storage suggestion: Keep the fudge refrigerated, in an airtight container, for 2 weeks.

 

Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 78
  • Fat 5 g
  • Sat Fat 2 g
  • Cholesterol 4 mg
  • Sodium 30 mg
  • Protein 1 g
  • Carbohydrate 8 g
  • Sugar 8 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 19 mg
What does this mean? See Nutrition 101.

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