Chocolate Fudge Recipe With Nuts
Ingredients (25 squares)
2/3 cup (85 g) granulated sugar
2 tablespoons of fresh orange juice
8 oz (225 g) of toasted almonds (or your favorite nuts)
18 oz (500 g) of milk chocolate
2 oz (50 g) of unsalted butter (softened)
397g (1 can – 14 oz) of sweetened condensed milk
Line an 8×8 inch (20 X 20 cm) baking dish with parchment and set it aside.
We used Wilton Non-Stick inch pan
Toast the almonds in a large frying pan or into the oven for about 12-15 minutes at 350°F (175°C) and set aside.
Using a frypan, melt the sugar and the orange juice on the LOW HEAT. Use a wooden spoon to stir the caramel until it reaches a nice golden color. Be careful because it is VERY HOT! Combine the almonds and stir so they will be well incorporated with the caramel. Place them on a parchement paper (under heatproof countertops) when they are still hot. Using the sides of the parchement paper, press and flat the nuts as shown in the video. Let them cool completely before chopping.
Cut the chocolate into small pieces and set aside. Place a small amount of water into a saucepan, then place a heat-proof large bowl over the top of the saucepan. The base of the bowl must not touch the water at any time during the process. Melt the chocolate under simmering water.
When the chocolate is completely melted, combine the softened butter.
When the butter is well incorporated, stir in the sweetened condensed milk and finally add the chopped nuts.
Transfer into the prepared baking dish and spread and smooth the top with a spatula.
Let cool at room temperature, then move into the fridge to set completely.
Cut into the desired size. We made ours (3,5X3,5 cm) about 1-1/4″ x 1-1/4,” and we got 25 fudge squares.