Nut and Dark Chocolate Fudge [Fudge aux noix et au chocolat noir]
Servings: squares
Nut and Dark Chocolate Fudge is a quick and easy combination of dark chocolate, condensed milk and your choice of nuts (walnuts or pecans).
Equipment
- Mixing bowl heatproof
- Sauce pan Double boiler
- Baking pan square 8x8 inches
Ingredients
The Fudge
- 340 g dark chocolate coarsely chopped
- 150 g condensed milk
- 30 ml water
- 1/4 tsp. salt
The Nuts
- 250 g walnuts or pecans chopped
Notes
Instructions
The Preparation
- Gather your ingredients. Coarsely chop 340 g dark chocolate.
- Chop 250 g walnuts or pecans.
The Fudge
- Create a double boiler with a sauce pan filled with a bit of water over high heat. Place a heatproof mixing bowl on top of it and combine the chopped 340 g dark chocolate, 150 g condensed milk, 30 ml water and 1/4 tsp. salt.
- Melt the mixture while stirring until smooth and fully combined.
- Stir in the chopped 250 g walnuts or pecans until they are evenly distributed throughout the chocolate mixture.
The Cool
- Line a baking pan with parchment paper (I use a square 8x8 inches), allowing the paper to hang over two sides.
- Pour the chocolate and nut mixture into the prepared pan. Use a spatula to spread and press it evenly into the corners of the pan. Cover the fudge with a cloth carefully as to not touch the it directly. Allow the fudge to cool in the pan for about 2 hours at room temperature until set.
- Once cooled, remove the fudge from the pan by lifting the edges of the parchment paper. Cut into squares.
The Serving
- Serve your Nut and Dark Chocolate Fudge [Fudge aux noix et au chocolat noir]. You can also store in an airtight container in the refrigerator for up to 1 month or at room temperature for about 2 weeks.