Salted Bittersweet Fudge With Toasted Walnuts Food

CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
• Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
• Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.

SALTED BITTERSWEET FUDGE WITH TOASTED WALNUTS

Steps:

• Line an 8-inch square pan with aluminum foil. Melt the butter in a heavy medium saucepan over medium heat. Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes. Mix in the walnuts, vanilla and salt. Stir in the chocolate and stir gently, just until the chocolate melts. Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily. (If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.) Transfer the mixture into the prepared pan and smooth with a spatula. Refrigerate until firm, about 3 hours. Using the foil as a guide, remove the fudge from the pan. Cut the fudge evenly into 48 squares. (Fudge can be made ahead and refrigerated up to two weeks ahead.)

FANTASY FUDGE

Steps:

• Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
• Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
• Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
• Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
• Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.

HONEYED WALNUTS

Steps:

• Saute walnuts in butter until golden brown. Add honey, heat thoroughly for 2 minutes. Move to a drying rack and allow to dry.

BITTERSWEET CHOCOLATE AND WALNUT FUDGE

Steps:

• Line a 13x9 metal baking pan with foil, leaving overhang.
• Combine first 4 ingredients in large bowl.
• Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.
• Attach clip on candy thermometer to side of pan.
• Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.
• Immediately pour milk mixture over chocolate mixture.
• Whisk until chocolate and butter melt and fudge is smooth.
• Mix in nuts and vanilla.
• Spread fudge evenly in prepared pan.
• Refrigerate uncovered until cold and set -- about 3 hours.
• Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips.
• Return to pan and cover and chill.Can be made 2 weeks ahead.
• Keep covered and chilled.
• Bring to room temperature before serving.