Christmas Fudge

READY IN: 15mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs ambrosia milk chocolate (*See note)
  • 12
    pint whipping cream
  • 1
    cup chopped walnuts
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DIRECTIONS

  • Slowly melt chocolate in a double boiler; simmer over low heat.
  • When the chocolate has completely melted, whip the whipping cream on the highest speed of your hand-held mixer, (for about 3 minutes) or until it has thickened.
  • Stir the whipped cream into the melted chocolate, until it has completely dissolved (continuously stirring for about 3 minutes). The fudge will become dark in color and glossy.
  • Stir in the chopped walnuts, then pour into a buttered 13x9x2-inch pan.
  • Refrigerate until slightly firm.
  • With a buttered knife, cut into 48 square pieces.
  • Refrigerate again, until fudge has firmed up completely.
  • *Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate that I use to make this fudge.
  • One other thing I wanted to mention. When I made this fudge, I stated to use a double boiler, but years ago I didn't own one, so I used an oversized waterless cookware pot (to heat/simmer the water in). I melted the chocolate in a large size aluminum bowl, which I placed that over the large pot of simmering 'hot' water. Also, you can place this fudge in the freezer, as it does freeze well.
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