I know, what am I doing posting another sugar-fueled recipe shortly after posting about this cake? Well, I tried to stay away from candy-making in January, I mean, this is the time for a bit of dietary restraint, whole grains and all of that I’m-going-to-be-a-better-person-than-the-kind-of-person-that-eats-fudge-in-mother f*cking-January! But then again, I didn’t make this recipe for me. I made it to give to someone else, so making fudge in January is perfectly acceptable since I’m being totally selfless and isn’t that part of every one’s plan to be a better person in 2008?
And to set the record straight, I’m not really one of those people who get obsessed with fudge. I pretty much get my fill after 1 bite since it’s sweeter than all get out. But then I made this fudge…and oh, boy, didn’t a little part of me get a bit sad when I realized that I had to give away this delicious concoction of condensed milk, chocolate and butter. Yes, this fudge is so incredible and so easy to make that it’s taking all my restraint not to whip up another batch. You see those fudgy bits in the photos? Those were the ugly corner and edge bits that didn’t look good enough to give away. However, those were the nibbly bits that definitely made it into our mouths.
really easy chocolate fudge with toasted walnuts
300 ml can of condensed milk
2 T butter
350 g milk or dark chocolate chips (I combined a mix of the two)
1/2 c – 3/4 c walnuts, toasted* & roughly chopped
1. In a double boiler (bain marie or microwave is acceptable too), melt the chocolate chips, butter and condensed milk together, scraping the sides and stirring occasionally.
2. Meanwhile, butter a 8×8 pan and lay in a sheet of waxed paper or parchment paper.
3. When chocolate mixture is melted, remove from heat and add in walnuts. Mix to combine and then pour chocolate into prepared pan. Smooth over the top with a rubber spatula. Let cool and then refrigerate for at least 4 hours until firm. Cut into 1 inch squares.
* To toast walnuts, simply spread out some halves onto a cookie sheet and place in the oven over low heat (200-250 degrees). Shake the pan every once in awhile to check on things, but they should be ready when the skins are golden and fragrant, about 20 minutes or so.