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To toast
nuts: Preheat oven to
350 degrees F (177 degrees C) and place rack in center of oven.
Place the pecans or
walnuts on a baking sheet and toast the nuts for about 8 minutes, or
until lightly brown and fragrant. Cool and then chop coarsely.
Chocolate Fudge:
First line the bottom and sides of an 9 x 9 x 2 inch (23 x
23 x 5 cm) pan with aluminum foil. Set aside.
Pour the evaporated milk, butter, sugar, salt,
and marshmallow cream into a heavy 2 1/2 - 3 quart saucepan. Place over
medium heat and, with a wooden spoon, stir the mixture constantly until it comes
to a boil. Adjust the heat and let this mixture boil for 5 minutes,
stirring constantly. (During this time it will caramelize slightly and if
you test the mixture after 5 minutes with a candy thermometer it will read
between 230 - 234 degrees F (110 - 112 degrees C).)
Remove the
saucepan from the heat and add the chocolate chips, stirring until the chocolate
has melted and the mixture is smooth (can use a wooden spoon or a wire whisk).
Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into
the prepared pan and smooth the top. Let stand at room temperature until cool.
Carefully remove the fudge from the pan by lifting the edges of the foil. With a
long, sharp knife cut the fudge into pieces. Store in the refrigerator for
several days or freeze, well wrapped, for several months. Let thaw at room
temperature, unwrapped, for a few hours before serving.
Makes one 9 x 9
inch (23 x 23 cm) pan of fudge.
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