Simple Chocolate Fudge
Preheat oven to 350 degrees F (177 degrees C) and place rack in
center of oven. If using hazelnuts, place them 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.
almonds, pecans or walnuts
toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.
Fudge: First line
the bottom and sides of an 8
or 9 inch square baking pan
(20 or 23 cm) with aluminum foil.
condensed milk, chopped chocolate, and butter in a heatproof bowl and
place over a
saucepan of simmering water. Slowly 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 (this can take several hours). Then
carefully remove the fudge from the pan by lifting the edges of the foil. With a
long, sharp knife cut the fudge into one inch (2.5 cm) 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.
between 64 - 81 (one inch (2.5 cm)) pieces of fudge.
1 1/2 cups (360 ml) nuts
pistachios, almonds, and/or peanuts)
1-14 ounce can (414
ml) sweetened condensed milk
1 pound (450 grams)
bittersweet or semisweet chocolate,
(30 grams) unsalted
pure vanilla extract
for Demonstration Video: