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Bittersweet Chocolate Fudge

in Diana's Recipe Book

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Servings: Makes 1 1/2 to 2 pounds
This is a wonderful recipe for dark, creamy fudge. The instant coffee powder (or instant espresso powder) gives it more of an intense chocolate taste that any "chocoholic" will love. I like to make this during the holiday season to serve when family or friends are visiting. I hope you will too!

16 oz. (453 grams) bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter, room temperature
2 oz. unsweetened chocolate, chopped
2 tsp. instant instant coffee powder or 2 teaspoons instant espresso powder
3 cups granulated sugar
1 (12 oz.) can fat-free evaporated milk
1 1/2 cups coarsely chopped nuts (such as walnuts, pecans or macadamia nuts), toasted* (See below for How to Toast Nuts)
1 tbsp. vanilla extract

1. Line a 9 x 13-inch metal baking pan with aluminum foil (leaving an overhang on ends of pan so you can use foil later to lift fudge out of pan).

2. Combine first 4 ingredients in a large mixing bowl.

3. Stir sugar and evaporated milk in a heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil. Attach a clip-on candy thermometer to side of pan. Boil until temperature registers 234°F/112°C, stirring constantly and adjusting 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 toasted nuts and vanilla.

4. 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, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

Makes 1 1/2 to 2 pounds fudge (approximately 35 pieces).

How to Toast Nuts

Toasting nuts makes them crunchier and intensifies their flavor.

To toast a small amount:
Place nuts in a small frying pan over medium-high heat and cook, stirring frequently, until they smell fragrant and turn a light shade of golden brown (they will continue to toast a bit more when removed from heat).

To toast larger batches:
Spread the nuts in a single layer in a shallow baking pan and toast in a 375°F/190°C oven for 10 to 15 minutes until the nuts are lightly browned and smell rich and toasty.

Date: November 29, 2007


Reviewer: Theresa Wessman
Can't wait to try this recipe.


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