Decadent Chocolate Walnut Fudge
Decadent Chocolate Walnut Fudge
Fudge is a decadent treat any time of the year but especially enjoyed during the holidays, Valentine’s day, and on other special occasions. It is a great addition to any cookie or dessert tray. For best results fudge should be prepared in a heavy-bottomed saucepan that is double the size of the amount of fudge you are making and by using a wooden spoon to stir.
Ingredients
- 10 oz. milk chocolate roughly chopped
- 8 oz. dark chocolate (bittersweet), roughly chopped
- 14 oz. sweetened condensed milk can
- 2 tablespoon pure vanilla extract
- 1/8 tablespoon salt
- 3/4 cup walnuts roughly chopped
- Flakey sea salt or fleur de sel, for topping, to taste
Instructions
- Line an 8 or 9-inch square pan with parchment paper, making sure there is enough overhang to cover all the sides of the pan. Set aside.
- In a medium heavy-bottomed saucepan, add both chocolates and the condensed milk and heat over low heat.
- Cook, stirring frequently, until the chocolate is mostly melted and the mixture thickens, approximately 5-6 minutes. Most of the chocolate should be melted but some chunks may not be fully melted but will continue to melt from the residual heat.
- Remove from heat and add the salt and vanilla extract. Stir well until the mixture is completely smooth and glossy.
- Fold in the walnut pieces and stir to combine.
- Pour the fudge mixture into the prepared pan, sprinkle with the desired amount of flakey sea salt and place in the refrigerator for 2-3 hours or until set.
- When ready to serve, use the parchment paper to lift the fudge out of the pan and cut into bite-size squares.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 466kcal (23%)Carbohydrates: 50g (17%)Protein: 7g (14%)Fat: 29g (45%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 14mg (5%)Sodium: 89mg (4%)Potassium: 432mg (12%)Fiber: 5g (21%)Sugar: 42g (47%)Vitamin A: 117IU (2%)Vitamin C: 1mg (1%)Calcium: 145mg (14%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
