Fudge is a decadent treat any time of the year but especially enjoyed during the Holidays and special occasions. It is a great addition to any cookie or dessert tray. For best results fudge should be prepared in a heavy-bottomed saucepan that is double the size of the amount of fudge you are making and by using a wooden spoon to stir.
Prep time: 10 minutes
Cook time: 10 minutes
Yields: Approximately 30-40 medium fudge squares
10 oz. milk chocolate, roughly chopped
8 oz. dark chocolate (bittersweet), roughly chopped
1 14-oz. can sweetened condensed milk
2 t. pure vanilla extract
1/8 t. salt
3/4 c. walnuts, roughly chopped
Flakey sea salt or Fleur de sel, for topping, to taste
- Line an 8 or 9-inch square pan with parchment paper, making sure there is enough overhang to cover all the sides of the pan. Set aside.
- In a medium heavy-bottomed saucepan, add both chocolates and the condensed milk and heat over low heat.
- Cook, stirring frequently, until the chocolate is mostly melted and the mixture thickens, approximately 5-6 minutes. Most of the chocolate should be melted but some chunks may not be fully melted but will continue to melt from the residual heat.
- Remove from heat and add the salt and vanilla extract. Stir well until the mixture is completely smooth and glossy.
- Fold in the walnut pieces and stir to combine.
- Pour the fudge mixture into the prepared pan, sprinkle with the desired amount of flakey sea salt and place in the refrigerator for 2-3 hours or until set.
- When ready to serve, use the parchment paper to lift the fudge out of the pan and cut into bite-size squares.