Rating: 3 stars
153 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 48
  • 2 star values: 40
  • 1 star values: 17
Gina Marie Miraglia Eriquez

Gallery

Credit: Raymond Hom

Recipe Summary

hands-on:
15 mins
total:
4 hrs 15 mins
Yield:
Makes 64 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8-inch square baking pan with a strip of wax or parchment paper, leaving an overhang on two sides.

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  • 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.

  • Pour the chocolate mixture into the prepared pan and chill, uncovered, until firm, at least 4 hours and up to 3 days.

  • 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.

  • Storage suggestion:Keep the fudge refrigerated, in an airtight container, for 2 weeks.

Nutrition Facts

78 calories; fat 5g; saturated fat 2g; cholesterol 4mg; sodium 30mg; protein 1g; carbohydrates 8g; sugars 8g; calcium 19mg.
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