CHOCOLATE-WALNUT FUDGE BARS
What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
- Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
- Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
- Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
- Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.
CHOCOLATE WALNUT FUDGE
I love fudge and this is the best recipe I have.
Provided by LEEMA
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h
Yield 36
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch dish.
- Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
- In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
- Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 16.5 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 24.5 mg, Sugar 15.3 g
SALTED BITTERSWEET FUDGE WITH TOASTED WALNUTS
Steps:
- Line an 8-inch square pan with aluminum foil. Melt the butter in a heavy medium saucepan over medium heat. Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes. Mix in the walnuts, vanilla and salt. Stir in the chocolate and stir gently, just until the chocolate melts. Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily. (If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.) Transfer the mixture into the prepared pan and smooth with a spatula. Refrigerate until firm, about 3 hours. Using the foil as a guide, remove the fudge from the pan. Cut the fudge evenly into 48 squares. (Fudge can be made ahead and refrigerated up to two weeks ahead.)
BITTERSWEET CHOCOLATE AND WALNUT FUDGE
Make and share this Bittersweet Chocolate and Walnut Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 3h20m
Yield 35 pieces
Number Of Ingredients 8
Steps:
- Line a 13x9 metal baking pan with foil, leaving overhang.
- Combine first 4 ingredients in large bowl.
- Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.
- Attach clip on candy thermometer to side of pan.
- Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.
- Immediately pour milk mixture over chocolate mixture.
- Whisk until chocolate and butter melt and fudge is smooth.
- Mix in nuts and vanilla.
- Spread fudge evenly in prepared pan.
- Refrigerate uncovered until cold and set -- about 3 hours.
- Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.
- Return to pan and cover and chill.Can be made 2 weeks ahead.
- Keep covered and chilled.
- Bring to room temperature before serving.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 3.3, Cholesterol 10.8, Sodium 12.4, Carbohydrate 19.5, Fiber 0.6, Sugar 18.4, Protein 1.8
BAKER'S EASY CHOCOLATE FUDGE WITH WALNUTS
How easy is this BAKER'S Easy Chocolate Fudge with Walnuts recipe? Almost ridiculously so, given the outpouring of joy you'll receive when you serve it.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
- Spread onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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CHOCOLATE WALNUT FUDGE - DASH OF SANITY
From dashofsanity.com
4.8/5 (31)Category DessertCuisine AmericanCalories 284 per serving
- In a large-sized glass bowl(microwave-safe) add chocolate, condensed milk, and butter, stir together and heat in the microwave for 90 seconds.
- Stir then heat for another 30 seconds and stir until smooth. Repeat if needed until there are no more chunks of chocolate left, about 3-4 times. If there are small chunks of butter they should melt into the chocolate as you stir.
15-MINUTE CHOCOLATE WALNUT FUDGE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory DessertsCalories 72 per serving
- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (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.)
- Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.
- TO MAKE A DOUBLE BATCH: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.
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