Hands-On Time
15 Mins
Total Time
4 Hours 15 Mins
Yield
Makes 64 pieces
Raymond Hom

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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

Chef's Notes

 

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Ratings & Reviews

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