Bittersweet Chocolate And Walnut Fudge

1. 1

   Line a 13x9 metal baking pan with foil, leaving overhang.

2. 2

   Combine first 4 ingredients in large bowl.

3. 3

   Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.

4. 4

   Attach clip on candy thermometer to side of pan.

5. 5

   Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.

6. 6

   Immediately pour milk mixture over chocolate mixture.

7. 7

   Whisk until chocolate and butter melt and fudge is smooth.

8. 8

   Mix in nuts and vanilla.

9. 9

   Spread fudge evenly in prepared pan.

10. 10

    Refrigerate uncovered until cold and set -- about 3 hours.

11. 11

    Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.

12. 12

    Return to pan and cover and chill.Can be made 2 weeks ahead.

13. 13

    Keep covered and chilled.

14. 14

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.