How to Make Easy Chocolate Fudge With Walnuts

It's Christmas week and it's snowing. I've been inside baking this week, whipping up all the family favorites. Every family has it's requisite foods that absolutely must have it's place at the table.

In my home, we are partial to roast beast for Christmas dinner and we will often serve salmon as well. You can bet on roasted Brussels sprouts with bacon, as well as potatoes, although we are comfortable with varying the way the potatoes are prepared. There is always a chocolate dessert, always a fruit tart.

And sitting around in little bowls for pre- and postprandial snacking, you will find nuts, brittle and chocolate fudge.

Below, is my easy fudge recipe. It is quick and easy and always turns out brilliantly. My Mom used a different recipe, one that she considered the best chocolate fudge recipe. Frankly, her recipe is more work, but it has a certain quality that makes me think of the 1970s, childhood and all things right and true, like a Mom who loves you and is waiting for you at home. If you are interested, this is how Mom used to make her fudge.

1 can sweetened condensed milk (14 ounce can)

3 cups Ghirardelli Semi-sweet chocolate chips (1 ½ - 12 ounce bags)

1 cup chopped walnuts

2 teaspoons vanilla or vanilla extract

Dash salt

Line an 8 or 9 inch square baking pan with foil; allow foil to extend over the edges of the pan. Oil the foil with cooking spray or with a small amount of oil and a paper towel or brush.

In a medium saucepan, melt the chocolate chips with the sweetened condensed milk and salt over low heat. Allow this mixture to become loose and glossy; it will never be a liquid.

Remove from heat and stir in the vanilla and walnuts.

Spread evenly into the prepared baking pan.

Chill in refrigerator, two hours or until firm. Remove fudge from pan by lifting foil from pan.

Cut into squares. We prefer 1-inch squares because this fudge is very rich and larger pieces are “too much”, or so I am told.