Salted Bittersweet Fudge with Toasted Walnuts

1. 1

   Line an 8-inch square pan with aluminum foil.

2. 2

   Melt the butter in a heavy medium saucepan over medium heat.

3. 3

   Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes.

4. 4

   Mix in the walnuts, vanilla and salt.

5. 5

   Stir in the chocolate and stir gently, just until the chocolate melts.

6. 6

   Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily.

7. 7

   (If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.)

8. 8

   Transfer the mixture into the prepared pan and smooth with a spatula.

9. 9

   Refrigerate until firm, about 3 hours.

10. 10

    Using the foil as a guide, remove the fudge from the pan.

11. 11

    Cut the fudge evenly into 48 squares.

12. 12

    (Fudge can be made ahead and refrigerated up to two weeks ahead.)

* Per serving · 4 servings · Values may vary.

No additional tips available.