Bittersweet Chocolate Walnut Fudge

 

Ingredients:

1

Lb

Bittersweet Chocolate, Chopped

Cup

Butter, Softened

2

Oz

Unsweetened Chocolate, Chopped

2

Tsp

Instant Espresso Coffee

 

 

 

5

Cups

Sugar

1

12 oz

Cab Evaporated Milk

1-1/2

Cups

Walnuts, Chopped

1

Tbl

Vanilla

Directions:

Line a 13x9 baking pan with aluminum foil.

In a large bowl stir mix together bittersweet chocolate, butter, unsweetened chocolate, and espresso coffee.

Stir together in a medium saucepan over medium heat, the sugar and evaporated milk until sugar dissolves and mixture comes to a boil. Attach a clip-on candy thermometer to side of pan. Boil until temperature registers 234˚F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes, immediately pour milk mixture over chocolate mixture in bowl. 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 aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover and chill.

 

Yields

5 pieces of fudge

 

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