CHEF JEFF — ONE BYTE AT A TIME: Belgian Chocolate Walnut FudgeFudge always is a favorite around the holidays.
By: Herald Staff report,
Fudge always is a favorite around the holidays. The following recipe is from Evelyn Dixon of The Williamsburg Chocolatier.
Belgian Chocolate Walnut Fudge
Butter (to grease pan)
¾ pound Veliche Belgian chocolate 58 percent or 72 percent (The higher the cocoa content the richer the fudge!)
3 cups miniature marshmallows
¾ cup chopped walnuts
2 cups sugar
2/3 cup evaporated milk
3 tablespoons butter
Butter an 8-by-8-by-2-inch pan.
Have chocolate, marshmallows and nuts ready.
Combine sugar, milk and butter in a heavy medium-size saucepan.
Bring to boiling and lower heat. Gently simmer, stirring constantly with a wooden spoon to prevent scorching, about 6 minutes or to 227 degrees on a candy thermometer.
Remove from heat. Immediately stir in chocolate and marshmallows until melted. Quickly stir in walnuts and pour into prepared pan and smooth into pan.
Allow to firm up about 1 hour in the refrigerator. Remove and cut into squares and store in an air tight container in the refrigerator for best results. Let stand out about 30 minutes to get to room temperature before eating.
Yield: About 3 pounds.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.