Chocolate Expresso Fudge with Walnuts
There are so many varieties of fudge out there, be creative when you make yours. The trick to fudge is beating it enough to form small crystals when it has cooled so the fudge is smooth.
Ingredients
3 cups sugar
1 can evaporated milk (12 oz can)
2/3 cups cocoa powder
1/4 cup espresso powder
1/2 tsp salt
4 tbsp butter
1 tbsp vanilla
1 cup chopped walnuts
Instructions
1
Butter an 8x8 pan and set aside.
2
To a heavy bottom sauce pan, add the sugar, evaporated milk, cocoa powder, espresso powder and salt.
3
Using a wooden spoon, stir the mixture together while bringing to a boil. Brush down the edges of the pan with a pastry brush and water making sure all sugar crystals are brushed off the inside of the walls of the pot.
4
Place your candy thermometer into the mixture and on medium heat, boil to soft ball stage (about 240 degree’s). I like to use the cold water test to make sure I’m at a soft ball stage. To use this test, spoon some of the fudge mixture into a glass of cold water. When the mixture cools, it should hold together into a loose ball that will easily flatten.
5
Once the mixture is at a soft ball stage, remove from the heat add the butter, vanilla and chopped nuts and DO NOT STIR!
6
Let the fudge cool down to 130 degree’s before starting to stir. I like to put the cooled fudge mixture into the bowl of my stand mixture with the paddle attachment and let the mixer stir for about 7-8 minutes. The fudge will turn from a shining finish to a matte finish when ready.
7
Transfer the mixture to your prepared 8x8 pan and with a hands (give them a quick spray with vegetable spray first), press the fudge into the pan. Set aside and let the fudge cool and set for a couple of hours.
8
When ready to serve, cut into squares, serve and enjoy!
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Chef BryanChocolate Expresso Fudge with WalnutsChocolate Walnut Fudge with WalnutsChristmas CandyCooking with Chef BryanHomemade FudgeKUTV
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