Easy Chocolate Walnut Fudge Food

EASY CHOCOLATE FUDGE

Steps:

• Line one 8 or 9 inch square pan with wax paper.
• In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

EASY CHOCOLATE FUDGE

Steps:

• Line a 9×9 square pan with parchment paper that covers the sides of the pan.
• 2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
• 3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
• 4. Refrigerate the fudge until firm, 2-3 hours.
• 5. Cut the fudge while it's still cold (right out the the fridge) and store in an air tight container. Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.

BEST EVER CHOCOLATE WALNUT FUDGE

Steps:

• Line an 8x8 square pan with foil. Lightly grease the foil with cooking spray; set aside.
• In a large heavy bottomed saucepan, add the granulated sugar, marshmallow creme, evaporated milk. butter, and salt. Bring to a boil over medium heat and cook, stirring constantly while it boils for 5 minutes.
• Remove the saucepan from the heat and stir in the milk and semi-sweet chocolate chips and vanilla extract until chocolate melts fully and mixture is smooth. Stir in the chopped walnuts until just barely combined.
• Pour the chocolate fudge mixture into the prepared pan and smooth it into an even layer. Refrigerate for at least 2 hours or until firm before cutting into small squares.

DOUBLE CHOCOLATE WALNUT FUDGE

Steps:

• Line a 9-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with butter., In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan., In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, until firm, about 2 hours. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

EASY CHOCOLATE-WALNUT FUDGE

Steps:

• In top of double boiler, stir chips and milk together until smooth.
• Remove from heat and stir in walnuts and vanilla; blend well.
• Pour into a buttered 8" square pan; chill until firm.

CHOCOLATE WALNUT 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted add in chopped walnuts and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

EASY CHOCOLATE FUDGE

Steps:

• Line an 8x8 square pan with non-stick foil.
• In a medium-large sized pot, melt chocolate, sweetened condensed milk, cocoa powder, and butter over medium heat until the mixture is completely smooth.
• Stir in vanilla extract, salt and chopped nuts (if using) into the fudge.
• Pour the fudge into the prepared pan, smoothing it in an even layer.
• Allow the fudge to chill in the fridge for about 4 hours, or until firm.
• Remove foil from the pan and cut fudge into squares.
• Enjoy!
• I would store leftover fudge in the fridge as the fudge does soften when as room temperature.

CHOCOLATE WALNUT FUDGE

Steps:

• Butter an 8x8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

HOME

Steps:

• Line 8- or 9-inch square baking pan with foil.
• Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.
• Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

EASY CHOCOLATE FUDGE

Steps:

• 1. In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.
• 2. Remove from heat, and stir in the walnuts and vanilla extract; blend well.
• 3. Pour into a buttered 13x9x2-inch baking pan.
• 4. Refrigerate until fudge is slightly firm.
• 5. With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.
• 6. Refrigerate again, until fudge has firmed up completely.
• 7. Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

EASY WALNUT AND CHOCOLATE FUDGE

Steps:

• Toast the walnuts in the butter and keep them aside.
• Mix the chocolates and condensed milk in a heavy bottomed pan and heat it.
• Keep stirring to avoid scorching.
• After stirring for about 2-3 minutes mix in the crushed walnuts and the essence.
• Stir vigorously and when the batter is smooth and shiny pour it into a baking tray or any flat square tin to let it set.
• If using dessicated coconut then sprinkle that now on top and press a little.
• When the fudge cools down, but is still warm to touch, cut into pieces.
• Serve when it is not warm anymore.