Chocolate Fudge – using Condensed Milk
Maybe a little challenging recipe – but worth the effort
1 1/2 cups (150 grams) hazelnuts, toasted, skinned, and chopped (can also use pecans or walnuts, toasted and roughly chopped)
1-14 ounce can (396 grams) sweetened condensed milk
1 pound (452 grams) bittersweet or semisweet chocolate, coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 teaspoons pure vanilla extract
First line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Set aside.
Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy.
Stir until smooth (it will be very thick).
Remove from heat and stir in the vanilla extract and chopped nuts.
Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
Let stand at room temperature until cool.
Then carefully remove the fudge from the pan by lifting the edges of the foil.
With a long, sharp knife cut the fudge into pieces.
Store in the refrigerator for several days or freeze, well wrapped, for several months.
Let thaw at room temperature, unwrapped, for a few hours before serving.