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Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 1 14 -ounce can sweetened condensed milk
- 1 cup Diamond of California chopped walnuts
- 1 teaspoon vanilla extract
- 1 teaspoon flaked sea salt
- 3 cups bittersweet (60% cacao) chocolate chips
- 2 tablespoons whipping cream
Method
- Line an 8-inch square pan with aluminum foil.
- Melt the butter in a heavy medium saucepan over medium heat.
- Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes.
- Mix in the walnuts, vanilla and salt.
- Stir in the chocolate and stir gently, just until the chocolate melts.
- Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily.
- (If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.)
- Transfer the mixture into the prepared pan and smooth with a spatula.
- Refrigerate until firm, about 3 hours.
- Using the foil as a guide, remove the fudge from the pan.
- Cut the fudge evenly into 48 squares.
- (Fudge can be made ahead and refrigerated up to two weeks ahead.)
