best chocolate walnut fudge recipe

Soft and slightly chewy with buttery walnuts and two types of chocolate for extra richness! Try this for a treat. Enjoy! Add a Recipe User Settings Log Out. In a large heavy bottomed saucepan, add the granulated sugar, marshmallow creme, evaporated milk. And your challah recipe, after a couple of false starts and after I finally got the braid down, was so good, both warm, cold and as french toast. Together, they’d pour the fudge into a pan and then we’d all wait eagerly for it to set. And for it to be so easy just amazes me! You are going to love this super chocolaty, nutty fudge! Freshly made fudge is to die for and this Chocolate Walnut Fudge beats any kind of fudge that you can buy in a store. I would love to make this and add a layer of peanut butter fudge on top. You are the best! Sprinkle the chocolate layer with peppermint candies before cutting into bite-sized squares. Traditional fudge is fickle. ; grease foil with butter. Required fields are marked *. Hi Jan, I think you could, but I’d eliminate the salt from the fudge recipe so it doesn’t get too salty. For this, I love Ghirardelli, Callebaut or Guittard for a superior chocolate flavor. This was great! I think a cup and a 1/4th or even 1/2 would be better if the nuts are first toasted. Hi Melissa, To give these a hint of raspberry flavor, you could substitute the vanilla extract with raspberry extract. Hi I love your website and recipes, thank you! This quick and easy fudge recipe that includes chocolate chips and vanilla is sure to appeal to even the most demanding chocolate lover. Mixture should come to a rapid boil for a full 2 mins. Can I substitute unsweetened coconut? As much as I love the old-fashioned fudge my grandmother made, I usually opt for something much simpler. Warm over lowest possible heat, stirring until smooth. Remove the pan from the heat. Stir in the chopped walnuts until just barely combined. It’s just as good as the fudge you can buy at Disney world! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. This 15-minute chocolate walnut fudge from, semisweet chocolate, best quality such as Ghirardelli, chopped fine, unsweetened chocolate, best quality such as Ghirardelli, chopped fine, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. You could also try broken up pretzels or white chocolate chips. Combine the evaporated milk, sugar, butter, and salt in a heavy saucepan over medium heat. Scoop into a parchment … MAKE IT SHINE! Chocolate Walnut Brownie – A classic brownie recipe with walnuts. This really does take 15 minutes. Or just leaving plain fudge. We love this fudge recipe as it's very customizable to your taste. As for unsweetened, I’ve never looked but imagine they must have it. Place them in a wax-paper-lined small trinket box to give away or arrange them on a dessert-themed “charcuterie” board for a get-together. So…..I found some more black walnuts and will make a second batch to serve my grandsons and their girlfriends when we (safely) get together over the holiday. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. By the way, I have a couple of thoughts about why this might have happened: (1) I toasted the nuts to a golden brown & although I let them cool for about 10 minutes before they were stirred into the melted chocolate, maybe they were still too warm and raised the heat of the chocolate mixture just enough to cause it to seize a little bit; or (2) instead of all semi-sweet chocolate bars, I used 1/2 semi-sweet & 1/2 60% dark chocolate bars (+ the unsweetened per the recipe), because I wanted a truly dark chocolate end-product, so maybe there was something about the 60% dark chocolate that caused the mixture to respond differently to the heat; or (3) I live at high-altitude (6,000 feet) and, although I can’t think of why this would make a difference with this particular recipe, all sorts of crazy things can happen with recipes at high altitude. I gave some of this fudge to a lady who remembered her grandma’s fudge; a neighbor who asked “can you eat black walnuts?”; and saved the rest for us. Or would it be too much salt? I have been using this recipe for years turns out every time, I also use various types of chips 3 cups like peanut butter, or white, caramel chips, in place of chocolate chips. This recipe … Glad you mentioned about taking it off the heat before being completely melted, not sure I would have known to do that otherwise. Remove from heat and whisk in collagen and vanilla extract. Stir in the sweetened condensed milk and vanilla. Your recipe says one cup. Learn how your comment data is processed. He’d lift the big pot off the stove, place it in the sink over a cold water bath, and then tirelessly beat the fudge with a wooden spoon until the consistency was just right. Your recipe was first rate. I had a sweet tooth today and gave this a try. I gave her a large box and she declared it Yummy. 'Tis the season to say "thank you" to your kids' teachers. Thank you. Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. I like doing that with pecans, walnuts, almonds since it tends to add a bit more flavor to the candy. The fudge keeps well in an airtight container for two weeks, so it's a great recipe to make ahead of time for giving as gifts throughout the Christmas season. It is so simple to make and extremely delicious. I saw a few people mention that roasting the nuts added something and was wondering if I could use roasted and salted nuts. You can just break it up with your hands or use a sharp knife. Good question– it’s kind of science-geek stuff, but it reacts with the pH of chocolate to make texture more firm and dry. We wondered whether it was due to having roasted the peanuts and not the walnuts. butter, and salt. Hi Jen – I followed the recipe for a double batch, keeping the water in the pan at a simmer and removing the bowl from the heat when there were still small pieces of chocolate; then I stirred the mixture off of the heat, but the chocolate still seized a bit. Growing up every year we’d go to a local network of apple orchards called Apple Hill, about an hour outside of Sacramento. I think 3 cups of chips in your recipe was just too much , the recipe I used only uses 1 cup of chips . Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. That’s the only thing that might make it seize (water is the enemy of melted chocolate). Cook in saucepan over medium heat until small drop forms a soft ball in cold water (234 to 240 °F on a candy thermometer). Thanks for sharing! Pour the chocolate fudge mixture into the prepared pan and smooth it into an even layer. Will I be able to fix the mixture if it isn’t right after refrigeration and, if so, what would the procedure and proportions of added liquid be for this particular recipe? This fudge has two types of chocolate for a good, well-rounded chocolate flavor: semi-sweet and milk chocolate. READY IN: 1hr … Can use semisweet chocolate chips instead of finely chopping bar chocolate? I made this fudge last week & oh my sweet baby Jesus it’s fantastic!!!! Im favorite part might be the texture…Love how there is no grit and how smooth this one is! Thank you! This 15-minute chocolate walnut fudge from Cook’s Illustrated is delicious and foolproof – and you don’t need strong arms or a burly assistant to stir it. Hi Jenn, I’m getting ready to make CI’s 15-Minute Chocolate Walnut Fudge and wonder if I can omit the baking soda which I notice you said makes the fudge drier and firmer. Refrigerate for at least 2 hours or until firm before cutting into small squares. If you’re referring to the semi-sweet, I think it may work, but I wouldn’t recommend all unsweetened chocolate. It tastes delicious (I toasted the walnuts & I think that’s key to the wonderful roasted nut taste) and it does seem smooth when cut & tasted, but there are small globs & tiny rivulets of congealed fat on the top (even after letting it sit at room temp all day) that look unappealing. (Let the mixture cool a little bit before adding the chocolate chips, so they don’t melt.) I have always made the simplified version of this fudge… chocolate chips, walnuts, condensed milk…and received rave reviews. thanks. Fudge is usually made out of butter, milk, and sugar. Any possible substitutions for that, like cocoa powder? Boil for … Refrigerate until set, about 2 hours. Tips on How to Make Dad’s Old Fashioned Fudge: The best type of 8 quart pan to cook this Dad’s Old Fashioned Fudge recipe in would be either a stainless steel or a ceramic coated stainless steel pot. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Is that normal ? Stir to combine and place over a small saucepan that has an inch or two of water in it. Nutritional information is offered as a courtesy and should not be construed as a guarantee. My identical recipe appeared in the Baltimore Sun newspaper in 2002. In fact we could hardly taste the walnuts whereas the roasted peanut fudge was amazing. Save my name, email, and website in this browser for the next time I comment. Remove from heat and add semisweet and milk chocolate chips, stirring until smooth. This looks like fun to make! Chocolate Walnut Fudge is a classic creamy dessert indulgence that every one loves and appreciates. Before we get to the recipe, a few words about the ingredients. Hope you enjoy the fudge! This is a typical fudge recipe using evaporated milk (make sure you’re using evaporated and not sweetened condensed!) I highly recommend this recipe and well, yes, this fudge is truly 15 minute fudge because it only lasts for 15 minutes (unless you hide it!!). Another winner Jenn. If you are having a middle of the night fudge craving and you only have milk chocolate chips, you will not be disappointed. Black Walnut Fudge. Then I found a recipe in Fine Cooking Magazine that is wonderful. My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog.

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