This is the quickest and most simple Old-Fashioned Chocolate fudge recipe I have ever made, and the texture is almost perfect. The recipe is basically a combination of semi sweet chocolate, unsweetened chocolate, and sweetened condensed milk. This recipe makes 2 ½ pounds, so there is plenty to eat fresh, with left overs for the freezer.
- 16 ounces semisweet chocolate, chopped fine
- 2 ounces unsweetened chocolate, chopped fine
- ½ teaspoon baking soda
- ⅛ teaspoon table salt
- 1 can sweetened condensed milk (14-ounces)
- 1tablespoon vanilla extract
- 1cup coarsely chopped walnuts
- Line a 8 x 8 baking dish with aluminum foil; lightly spray foil with cooking spray.
- In a medium size bowl mix together the chocolates, salt, and baking soda until well combined, and then stir in the condensed milk.
- Place 2 cups of water in a 4 quart sauce pan and heat until simmering. Place the bowl in the pan to create a double boiler. Stir chocolate constantly until most of the chocolate is melted, but a few small pieces remain, remove from heat and continue stirring until all the chocolate is melted; and then fold in the nuts.
- Using a rubber spatula layer the chocolate mixture over the bottom of the baking dish; refrigerate at least 2 hours before cutting, and serving.
- Wrap left over fudge with plastic wrap to keep it from drying out and store it in the refrigerator, or freezer (can freeze for up to 3 months).
Adapted from Cooks Country