Bittersweet Chocolate and Walnut Fudge

Name: Bittersweet Chocolate and Walnut Fudge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 35
Cuisine: Global
Ingredients: 340 grams fat-free evaporated milk; 2 teaspoons instant espresso powder; 454 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 710 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 57 grams unsweetened chocolate, chopped; 1 Tbsp vanilla extract; 355 milliliters walnut pieces, toasted

Bittersweet Chocolate and Walnut Fudge might be just the dessert you are searching for. This recipe serves 35. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 232 calories. Head to the store and pick up vanillan extract, sugar, semisweet chocolate, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line 13x9x2-inch metal baking pan with foil, leaving overhang.

Equipment you will use

Baking Pan

Aluminum Foil

Combine first 4 ingredients in large bowl.

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Bowl

Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture.

Ingredients you will need

Evaporated Milk

Chocolate

Candy

Sugar

Milk

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Candy Thermometer

Sauce Pan

Frying Pan

Whisk until chocolate and butter melt and fudge is smooth.

Ingredients you will need

Chocolate

Butter

Fudge

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Whisk

Mix in nuts and vanilla.

Ingredients you will need

Vanilla

Nuts

Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours. Using foil as aid, lift fudge from pan.

Ingredients you will need

Spread

Fudge

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Aluminum Foil

Frying Pan

Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

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Frying Pan