American · Dessert
Chocolate Fudge Walnut Candy
A dense, old-fashioned American fudge built on boiled condensed milk and sugar, enriched with butter and dark chocolate, then studded with toasted walnuts for crunch against the smooth set. It is cut into small, rich squares meant to be eaten in one or two bites, the kind of candy tin that shows up at holidays and bake sales alike.
$1
10 minsPrep
8 minsCook
108 minsTotal
MediumLevel
Nutrition per serving
271Calories
4.1gProtein
15.3gFat
30.5gCarbs
27.6gSugar
1.6gFiber
166mgSodium
20mgChol
7gSat Fat
207mgPotassium
94mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Bourbon Whiskey
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a small 10x10cm tin with parchment, leaving an overhang on two sides.
2
In a heavy-bottomed saucepan, combine condensed milk, sugar and butter over medium-low heat, stirring constantly with a wooden spoon.
3
Bring to a gentle boil and cook, stirring continuously, until the mixture thickens, pulls from the sides of the pan and a thermometer reads 113-115C (soft-ball stage), about 6-8 minutes.
4
Remove from heat immediately and stir in the chopped dark chocolate until fully melted and glossy.
5
Stir in vanilla extract and salt, then fold through two-thirds of the toasted walnuts.
6
Pour the fudge into the lined tin, smoothing the top with the back of a spoon, and scatter the remaining walnuts over the surface, pressing gently to adhere.
7
Set the tin aside at room temperature for 10 minutes, then refrigerate uncovered for at least 90 minutes until firm.
8
Lift the slab out using the parchment overhang, and cut into 4 even pieces with a warm, dry knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Condensed Milk
- 20g20g Sugar White
- 10g10g Butter, cubed
- 20g20g Chocolate Dark 70, chopped
- 14g14g Walnut, toasted and chopped
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
