Bittersweet Chocolate and Walnut Fudge
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Yields:
-
35 pieces
ingredients
- 1 lb bittersweet chocolate, chopped
- 3⁄4 cup unsalted butter, room temperature
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons instant espresso powder
- 3 cups granulated sugar
- 1 (12 ounce) can fat-free evaporated milk
- 1 1⁄2 cups walnut pieces, toasted
- 1 tablespoon vanilla extract
directions
- Line a 13x9 metal baking pan with foil, leaving overhang.
- Combine first 4 ingredients in large bowl.
- Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.
- Attach clip on candy thermometer to side of pan.
- Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.
- Immediately pour milk mixture over chocolate mixture.
- Whisk until chocolate and butter melt and fudge is smooth.
- Mix in nuts and vanilla.
- Spread fudge evenly in prepared pan.
- Refrigerate uncovered until cold and set -- about 3 hours.
- Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.
- Return to pan and cover and chill.Can be made 2 weeks ahead.
- Keep covered and chilled.
- Bring to room temperature before serving.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...