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Simple Chocolate Fudge
Recipe
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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 hazelnuts on a baking sheet and bake for
about 15 minutes or until the nuts are fragrant and their skins start to blister.
Remove from oven and place in a clean kitchen towel. Roll up
the towel and let the nuts steam for five minutes and then rub nuts
to remove skins. Let cool and then chop into pieces.
If using pecans or walnuts
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 8 x 8 x 2 inch pan (20 x 20
x 5 cm) with aluminum foil. Set aside.
Combine the
condensed milk, chopped chocolate, and butter in a stainless steel bowl and
place over a
saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't
get too hot or the fudge may be
grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the vanilla
extract and chopped nuts. Spread the
fudge into the prepared pan, smoothing the top with an offset spatula. Let
stand at room temperature until cool. Then 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 8 x 8
inch (20 x 20 cm) pan of fudge.
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Chocolate Fudge:
1 1/2 cups (150 grams)
hazelnuts, toasted,
skinned, and chopped (can also use
pecans or
walnuts, toasted and roughly chopped)
1-14 ounce can (396
grams) sweetened condensed milk
1 pound (452 grams)
bittersweet or semisweet chocolate, coarsely
chopped
2 tablespoons (28 grams) unsalted
butter
2 teaspoons
pure vanilla extract
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