Equipment
- 8x8 2 inch Baking Pan
- Parchment Paper
- Heat Proof Mixing Bowl
- Double Boiler
- Stovetop
- Spatula
- Sharp Knife and Cutting Board
Ingredients
- 2¾ cups Guittard Organic 66% Dark Couverture Chocolate Wafers (12oz)
- 1¾ cups Canned sweetened condensed milk
- 4 Tbsp Unsalted butter
- ¾ cup Chopped walnuts pecans, or almonds (optional)
Instructions
- Line an 8-by-8-by-2-in [20-by-20-by-5-cm] baking pan with parchment paper along the bottom, up the sides, and overhanging the sides by about 1 in [2.5 cm].
- Melt the chocolate, condensed milk, and butter together using a hot water bath or the microwave oven (see Note: Melting Chocolate). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and mix in the nuts (if using). Pour the batter into the prepared pan, spread evenly, and let cool for 2 hours, or until firm.
- Use the parchment paper to carefully lift the fudge out of the pan. Place the fudge on a cutting board, discard the parchment, and cut it into 1½-in [4-cm] squares. Store in an airtight container in the refrigerator for up to 10 days.