Featured Recipe
Nutty Caramel Fudge
By Kate
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Compact, rich fudge squares combining sweetened condensed milk, bittersweet chocolate, and roasted walnuts. Textured, creamy, nutty. Chill time critical. Quick stovetop melt, whipped thickening, and set in parchment-lined pan. No eggs, gluten-free, vegetarian-friendly. Simple pantry staples with an added twist of sea salt flakes and a dash of vanilla extract for depth. Easy slicing into small squares for portion control. Store cool or room temp with care. Approximately 15 servings per batch.
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Prep:
10 min
Cook:
10 min
Total:
45 min
Serves:
15 servings
dessert
chocolate
snack
gluten-free
vegetarian
Introduction
Sweet, rich, buttery bites with a twist of salt and vanilla. Nuts add crunch, chocolate melts smooth. Quick melt, some whipping, set cold. No fuss, no eggs, no gluten. The type of item that vanishes quickly — kid-friendly too. Handful of pantry items, quick to pull together. Fudge not too hard, not too soft. Clean lines cut. Good for nibbling or tucking in lunchboxes or gift boxes. Chill necessary, but not forever. Makes about 15 small squares, easy to scale up if needed.
Ingredients
About the ingredients
Adjustment: reduced condensed milk slightly to tighten texture; swapped semi-sweet chocolate for bittersweet to cut sugar. Added vanilla extract and flaky sea salt for balancing flavor and complexity. Walnuts provide crunch and nuttiness, roasted for deeper flavor profile. Measured in metric and imperial for convenience. No eggs or gluten ingredients; safe for many dietary needs. Condensed milk is key — brand can affect creaminess. Toast walnuts before chopping to enhance aroma and crunch. Keep salt minimal — just a scatter on top or mixed in for contrast.
Method
Technique Tips
Heating condensed milk gently, not boiling, is crucial to prevent scorching. Mixing in chocolate off heat avoids graininess. Cooling mixture a bit before whipping lets fudge thicken properly; whipping aerates and gives texture. Fold nuts carefully — avoid breaking them down too much. Lining the pan with parchment eases removal, sharp knife cuts firm but soft fudge cleanly. Let fudge sit at room temp first to prevent condensation formation when putting in fridge. Chill time can be adjusted slightly but avoid rushing so fudge sets evenly. Storing at room temp fine if consumed within a few days; refrigerate longer. Makes easy, no-stress batch.
Chef's Notes
- 💡 Use quality bittersweet chocolate. Brands matter here. Different ones can change the taste. Melt properly, avoid boiling. This keeps the smoothness.
- 💡 Parchment lining is crucial for clean removal. Overhang helps. Cut the fudge when chilled. Prevents sticking. A sharp knife is needed for clean cuts.
- 💡 Chill properly. Don't rush. Let it sit out first. Helps prevent condensation in the fridge. Firmness is important. Not too hard, not too soft.
- 💡 Whipping air into the fudge is key. Beats for thickness. Don't overmix the walnuts. Want some texture. Fold gently to keep the crunch.
- 💡 Storage matters. Keep in an airtight container. Room temp is fine for a few days. Refrigerate for longer life. Avoid heat exposure. Direct sun bad.
Kitchen Wisdom
How can I fix a too soft fudge?
Refrigerate longer. Slow cool can help too. If too soft after that, maybe more chocolate next round.
What are alternatives for walnuts?
Almonds work fine. Pecans too. Try different nuts really. Different flavors can come out this way.
Can I double the recipe?
Yes, easily done. Adjust time for melting and chilling though. Make sure space is there, a bigger pan helpful.
How long does it last?
At room temp, a few days safe. If cold stored, can last up to two weeks. Watch for spoilage cues though.
