BITTERSWEET FUDGE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 ounces unsweetened chocolate, chopped
  • 2 teaspoons instant espresso powder
  • 3 cups sugar
  • 1 12-ounce can fat-free evaporated milk
  • 1 1/2 cups walnut pieces, toasted
  • 1 tablespoon vanilla extract

Directions

  • Line 13x9x2-inch metal baking pan with foil, leaving overhang.
  • Combine first 4 ingredients in large 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. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.
  • Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours.
  • Using foil as aid, lift fudge from 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.)

Notes

Categories: Fudge 

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