15-Minute Fudge with Walnuts

Absolutely decadent. And it only took 15 minutes of work. The hardest part was waiting the 2 hours for the fudge to cool. This is the first batch of fudge I ever made that came out right. An easy, low risk fudge recipe, made without a thermometer.  It uses sweetened condensed milk in lieu of the old-fashioned method.

Recipe Rating: 5-star.
Cost: $7.50 for 2 pounds of fudge.
How much work? Low
How big of a mess?  Low.
Start time 4:45pm. Ready at time 7:00pm, just in time for dessert.

All the flavor without the thermometer of traditional, old-fashioned fudge.

3 Responses to 15-Minute Fudge with Walnuts

  1. 15-Minute Fudge with Walnuts

    Don’t be tempted to make this fudge without the walnuts; they are crucial to the texture.

    16 ounces semisweet chocolate , chopped fine
    2 ounces unsweetened chocolate , chopped fine
    1/2 teaspoon baking soda
    1/8 teaspoon table salt
    1 (14-ounce) can sweetened condensed milk
    1 tablespoon vanilla extract
    1 cup coarsely chopped walnuts

    • Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
    • Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
    • Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts.
    • Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.
    • Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
    • Makes about 2 1/2 pounds. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.

    From Cooks Illustrated 2007.

    • Cindy says:

      Oh man, that fudge looks good. About ready to go into the kitchen and make this and missing one ingredient -> sweetened condensed milk. Thought I had everything but it was evaporated milk ) :

  2. […] feeling in the mood to be too precise, I made 15-minute fudge for a second time. It came out equally delicious, but I was bordering on a catastrophe, which leads me to the […]

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