|Copyright 2011 LtDan'sKitchen blogs|
Taken from a recipe in my cookbook, Chocolate Ecstasy, I'm quite excited to give this recipe a try. I'm just hoping it is as tasty as it looks on the picture in the book. The recipe calls for pistachios which is what I used for one of the batches while I used walnuts for the second one. This was not just to test which one is better but to offer some variety in the bag of home-made candy to be given away as gifts.
Chocolate Fudge with Pistachios or Walnuts - Adapted*
|Fudge with Walnuts|
Copyright 2011 LtDan'skitchen blogs
1/4 cup butter
1 can condensed milk
1 tsp vanilla extract
4 oz semisweet chocolate
3/4 cup pistachios or walnuts
1. Grease and line an 8x8
pan and set aside.
2. In a pot over medium
low heat, combine the
butter, sugar and milk
until the butter has melted. Continue to cook until the temperature
reaches 230°F. Stir occasionally.
3. Remove from heat and add the vanilla. Stir very quickly. Add the
chocolate and the nuts and stir very well until the mixture is smooth. It
will start to set so work quickly and pour into the prepared pan. Smooth
the top and spread evenly.
4. Once set but still warm, mark the squares with a metal spatula and allow
to cool completely. Cut into squares and store in an airtight container.
Note: The soft ball stage is at 240°F but since I'm cooking in an elevated area, it comes a bit earlier so I ended up adding the rest of the ingredients at 230°F instead.
*France, C., Chocolate Ecstasy, Sweet Water Press, Alabama: 1996.