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Simple Chocolate Fudge Recipe

To Toast Nuts: Preheat your oven to 350 degrees F (180 degrees C). If using hazelnuts, place on a baking sheet and bake for about 12 to 14 minutes or until the nuts are lightly brown and fragrant. Remove from oven and place on a wire rack to cool. Then chop coarsely.

If using pecans, walnuts, or almonds, toast the nuts for about 6 to 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Fudge: First line the bottom and sides of an 8 inch square baking pan (20 cm) with foil or parchment paper. Butter the foil or spray with a non stick vegetable spray.

Combine the sweetened condensed milk, chopped chocolate, and butter in a heatproof bowl. 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 or the back of a spoon.

Let stand at room temperature until cool and firm (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 an airtight container, 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 64 - one inch (2.5 cm) pieces of chocolate fudge. Preparation time 45 minutes.


Chocolate Fudge:

1 1/2 cups (175 grams) chopped nuts (raw and peeled hazelnuts, pecans, walnuts, pistachios, and/or almonds)

1-14 ounce can (396 grams) sweetened condensed milk

1 pound (450 grams) bittersweet or semisweet chocolate, finely chopped

2 tablespoons (25 grams) unsalted butter

1 teaspoon (4 grams) pure vanilla extract (optional)

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