Dark Chocolate Fudge
A simple and easy to make fudge recipe using only pantry staples.
Yield
16 servingsPrep
5 minCook
10 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chocolate chips (semi-sweet)
|
*
|
| 14 | ounces |
milk, low fat, sweetened, condensed
or regular |
* |
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chocolate chips (semi-sweet)
|
*
|
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
or regular |
* |
| 0.6 | ml |
salt
|
|
| 237 | ml |
walnuts
chopped |
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Heat a saucepan over low heat.
Add the chocolate chips, sweetened condensed milk and salt.
Melt, stirring occasionally until completely combined.
Remove from the heat.
Stir in the walnuts and vanilla.
Line an 8 to 9 inch pan with aluminum foil. Lightly butter or spray the foil with cooking spray to help the fudge release later.
Chill in the refrigerator until firm, about 2 hours.
When sufficiently firmed, turn out the fudge onto a cutting board and peel off the aluminum foil.
Cut into squares.
Store at room temperature, loosely covered.
