Ingredients:
1 1/2 cups (360 ml) nuts (hazelnuts, almonds, pistachios, pecans, walnuts and/or peanuts or you can fold in some dried fruit.)
1-14 ounce can (414 ml) sweetened condensed milk
1 pound (402 grams) bittersweet or semisweet chocolate, finely chopped
2 tablespoons (30 grams) unsalted butter
2 teaspoons pure vanilla extract
To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. If using hazelnuts, place them on a baking sheet and bake for about 15 minutes or until the nuts are fragrant and their skins start to blister. Remove from oven and place in a clean kitchen towel. Roll up the towel and let the nuts steam for five minutes and then rub nuts to remove skins. Let cool and then chop into pieces.
If using almonds, pecans or walnuts toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.
Chocolate Fudge: First line the bottom and sides of an 8 or 9 inch square baking pan (20 or 23 cm) with aluminum foil.
Combine the condensed milk, chopped chocolate, and butter in a heatproof bowl and 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. Let stand at room temperature until cool (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 the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Preparation time 45 minutes.
1-14 ounce can (414 ml) sweetened condensed milk
1 pound (402 grams) bittersweet or semisweet chocolate, finely chopped
2 tablespoons (30 grams) unsalted butter
2 teaspoons pure vanilla extract
To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. If using hazelnuts, place them on a baking sheet and bake for about 15 minutes or until the nuts are fragrant and their skins start to blister. Remove from oven and place in a clean kitchen towel. Roll up the towel and let the nuts steam for five minutes and then rub nuts to remove skins. Let cool and then chop into pieces.
If using almonds, pecans or walnuts toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.
Chocolate Fudge: First line the bottom and sides of an 8 or 9 inch square baking pan (20 or 23 cm) with aluminum foil.
Combine the condensed milk, chopped chocolate, and butter in a heatproof bowl and 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. Let stand at room temperature until cool (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 the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Preparation time 45 minutes.
Simple Chocolate Fudge Recipe Demonstration: http://www.youtube.com/watch?v=BgUGC8HKl6I&feature=colike
(joyofbaking.com)
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