Bittersweet Chocolate and Walnut Fudge

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READY IN: 3hrs 20mins
YIELD: 35 pieces
UNITS: US

INGREDIENTS

Nutrition
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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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