Best Bittersweet Chocolate And Walnut Fudge Recipes

Bittersweet Chocolate and Walnut Fudge image

Yield Makes 35 pieces

Number Of Ingredients 8

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

Steps:

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.)

Bittersweet Chocolate and Walnut Fudge image

Provided by grandma2969

Categories Candy

Time 3h20m

Yield 35 pieces

Number Of Ingredients 8

1 lb bittersweet chocolate, chopped
3/4 cup unsalted butter, room temperature
2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
3 cups granulated sugar
1 (12 ounce) can fat-free evaporated milk
1 1/2 cups walnut pieces, toasted
1 tablespoon vanilla extract

Steps:

Line a 13x9 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 a boil.
Attach clip on candy thermometer to side of pan.
Boil until temperature registers 234* F, stirring constantly and adjusting the 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 an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.
Return to pan and cover and chill.Can be made 2 weeks ahead.
Keep covered and chilled.
Bring to room temperature before serving.