BITTERSWEET CHOCOLATE AND WALNUT FUDGE adapted by Sarah Phillips from Bon Appétit Magazine, March 2005 © 2005 Sarah Phillips baking911.com
Makes 35 pieces
This creamy fudge is made more intensly flavored with the addition of espresso powder, but you can leave it out, if desired, without replacing it with something else. Replace the walnuts with any other type such as toasted pecans or macadamia nuts.
CANDY HELP
INGREDIENTS
1 pound (16 ounces) bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoon size pieces
2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
3 cups sugar
1 12-ounce can fat-free evaporated milk*
1 1/2 cups walnut pieces, toasted
1 tablespoon vanilla extract
*Do not use regular evaporated milk as it will add too much fat to the recipe and make the fudge greasy.
INSTRUCTIONS
1. Line a 13x9x2-inch metal baking pan with foil, leaving overhang. Butter the foil inside the pan. Set aside.
2. In a large heat-proof mixing bowl, stir together the chopped bittersweet chocolate, unsalted butter, chopped unsweetened chocolate and the espresso powder.Do not worry about it combining well. Just make sure the mixture is as evenly incorporated as possible.
3. Pour the evaporated milk in a heavy-bottomed large deep saucepan. Slowly pour the sugar dead-center in the middle of the milk. Make sure you don't splatter sugar on the side of the pan. If it does, take a moistened pastry brush and wash down the side of the pan, using fresh water every time you dip the pastry brush into it. Make sure the sugar is completely dissolved in the milk.
Stir over medium heat until sugar dissolves and mixture comes to boil. Attach a clean, clip-on candy thermometer to side of pan. Boil until temperature registers 234 degrees F, WITHOUT stirring and adjusting heat to avoid boiling over, about 10 minutes.
During boiling, occasionally use a pastry brush dipped in clean water to wipe the inside walls of the pot above the surface of the chocolate mixture. Dip the brush in fresh water every time before washing the side of the pan! This step removes crystals that may have accumulated on the inside of the pot. If allowed to remain, these crystals would cause the fudge to become grainy.
4. Immediately pour milk mixture at once over chocolate mixture. Let sit a minute or so. Whisk until chocolate and butter melt and fudge is smooth. Feel the melted chocolate between your fingertips. If the mixture feels gritty, the sugar is not completely dissolved. If it is gritty, reheat the chocolate mixture until just warmed and remove from the heat, cover tightly and allow to sit undisturbed for a ½-hour.
Mix in nuts and vanilla. Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours.
5. Using foil as aid, lift fudge from pan and remove from the foil before cutting. With a sharp, long knife, cut crosswise into 7 strips, then lengthwise into 5 strips. Return fudge pieces to pan or serving dish, cover, and chill.
STORAGE
Store fudge in a cool, dark, dry place in an airtight container (tin or plastic), between layers of waxed paper or individually wrapped for about 1 to 2 weeks. Fudge stored in an air tight container at room temperature will "ripen" over the first 24 hours. That is, the texture will become creamier and more velvety.
Fudge stored in the refrigerator can last 2-3 weeks when kept in an airtight container.
Fudge left out in the open will last a couple of hours depending upon the foot traffic in the area.
It can also be frozen quite successfully for long term storage, about 3 to 6 months. Just be sure to wrap well in waxed paper, the foil, and placed in an airtight container so it doesn't absorb flavors from the freezer. Thaw fudge in its wrappers and storage container at room temperature. It will take about a day to thaw.
