Dark Chocolate Walnut Fudge

Dark Chocolate Walnut Fudge

 

Ingredients

  • 1 pound semisweet chocolate, chopped
  • 1 14-ounce can sweetened condensed milk
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups walnuts or pecans, chopped

 

Directions

Line an 8-inch square baking pan with wax paper, 2-3 inches hanging over the side. The overhanging paper will make it easier to lift the fudge once it sets.

Using a double boiler, heat the chocolate, condensed milk, butter and salt. Stir from time to time until the mixture is smooth. Mix in your walnuts.

Transfer the chocolate mixture into your baking pan. Pop them in the fridge, uncovered, for at least 4 hours up to 3 days until it sets.

Loosen the edges of the fudge by running a knife along the edges of the pan.

Lift the fudge out of the pan and slice into 1-inch squares.

It is best serve chilled.

 

Storage suggestion: Keep the fudge chilled, in an airtight container, for up to 2 weeks.