Recipe courtesy of Gale Gand

Creamy Rich Walnut Fudge

Getting reviews...
Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 80 pieces
Share This Recipe

Ingredients

Directions

  1. In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
  2. Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
19m Easy 100%
CLASS
24m Easy 98%
CLASS
17m Easy 99%
CLASS
Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
18m Easy 98%
CLASS
Gabriela Cámara

Homemade Corn Tortillas

8m Intermediate 96%
CLASS
21m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now