Chocolate Walnut Fudge
Chocolate Walnut Fudge
2 tblsp. unsalted butter, cut into small pieces and softened, plus more for brushing
3 ounces unsweetened chocolate, very finely chopped
1 tsp. vanilla
⅛ tsp. kosher salt
1 cup half & half
2¼ cups sugar
2 tblsp. light corn syrup
Walnut (or anything else you want)
- Line a 9×5 baking pan with foil, leaving about 2 inches extra to help remove the fudge later. Brush the foil with butter.
- Brush a large metal bowl with butter, add 2 tablespoons cut up butter, chopped chocolate, vanilla extract and set aside.
- In a medium pot, over medium-high heat, heat the half and half until hot, but not boiling. Pour the sugar and corn syrup in and bring to boil, constantly stirring and making sure that the bottom doesn’t scorch.
- Reduce the heat to low and constantly run a pastry brush dipped in warm water along the sides of the pan (this will dissolve the large sugar crystals that can ruin your syrup).
- Attach a candy thermometer to the pan and leave the mixture undisturbed (!!!!) until the mixture reaches 234-238 F (Mine took about 1.5 hours). If you don’t have a thermometer you can drop a drop of syrup in cold water and if it rolls into a soft ball, it’s ready)
- Working quickly, pour the mixture over the prepared chocolate-butter mixture. Do not scrape the bottom of the pan with syrup, there might be large sugar crystals that are waiting to turn your syrup into a sugary mess. Clean the thermometer and clip it to the bowl. Let the chocolate mixture cool, undisturbed (if you mix it, the chocolate will seize), until it reaches 110-115F. Set the bowl over a large bowl of iced water, to speed up the process.
- Brush the peddle attachment with butter and beat it on medium speed until just incorporated. Reduce the speed to low and beat until the fudge begins to loose it’s sheen and hold it’s shape. Do NOT overmix or the fudge will become hard. Scrape the fudge into the prepared pan and pat it into an even layer with a butter spatula. Smooth the top.
- Sprinkle with desired toppings and let sit at room temperature for 1 hour. Score the fudge into squares with a knife and let sit for another hour before slicing.
- Store leftovers in an airtight container for up to 1 week at room temperature or 2 weeks in the fridge. Consume at room temperature.