Fudge is a wonderful homemade candy. It is easy to make and yet one that I had never tried in its classic form. I had made Divinity Fudge once but this Chocolate Walnut one is better I think. I very rarely ever eat fudge but it is a decadent treat that deserves a try. I made it a batch as an Easter treat for friends and wound up finding that it was too good to resist. I might just have to make some more!
Chocolate Walnut Fudge
500 mL (2 cups) sugar
1 mL (1/8 tsp) salt
180 mL (3/4 cup) evaporated milk
5 mL (1 tsp) light corn syrup (or Golden Syrup)
60g (2 oz) chocolate
30 mL (2 Tbsp) butter
5 mL (1 tsp) vanilla
500 mL (2 cups) walnuts, chopped
Butter sides of a large heavy (2 L / 2 qt) saucepan (to prevent crystals from forming when the syrup boils). Combine sugar, salt, evaporated milk, corn syrup and chocolate in pan; cook, stirring over medium heat until chocolate melts and sugar dissolves. Cook to soft-ball* stage without stirring. Remove immediately from heat and add butter without stirring. Cool to lukewarm 43°C (110°F). Stir in vanilla. Pour mixture into a large bowl and beat until fudge thickens and loses its gloss. Mix in walnuts. Spread in a buttered or paper-lined 23x23x5 cm (9”x9”x2”) pan. Let cool completely and cut into squares.
* To test for soft ball stage:
Candy thermometer - Clip thermometer to the side of the pan after the syrup boils. The thermometer bulb should be well covered with the syrup and not touching the bottom of the pan. Thermometer will register 112°C to 114°C (234°F to 238°F) when soft-ball stage is reached.
Cold-water test - Drop a few drops of syrup into a bowl of very cold water. Syrup will form into a soft ball that flattens when removed from water.