This one is easy, with simple ingredients, and tastes unbelievable - melt on your tongue, right to your hips kind of good eating!
Ingredients
2 T unsalted butter, plus some for greasing the pan
4 ounces unsweetened chocolate, chopped
1 c heavy cream
2 c sugar
pinch salt
1 t vanilla
1/2 to 1 c chopped (not minced) walnuts or pecans (optional)
Directions
Let the butter come to room temperature while you work; greats a 9-inch square baking pan (or brownie pan). Combine the chocolate and cream in a medium saucepan over low heat. Cook, stirring constantly, until well blended and smooth. Add the sugar and salt, still over lower heat, and cook, stirring, until the mixture boils.
Stop stirring and cook until the mixture measures 236 degrees Fahrenheit (soft ball stage). Immediately remove from the heat. Add the butter, but do not beat. When the mixture is just lukewarm, add the vanilla and beat vigorously with a wooden spoon (ouch!) until the mixture is smooth and has lost its sheen. Add the nuts if you like. Scrape into the prepared pan. When the mixture has hardened, cut into squares. Wrap well and refrigerate; fudge keeps for weeks, but it will NEVER last that long!
I’ve never been able to find an easy, delicious fudge recipe - some called for marshmallow creme (oooh yuck), some with cocoa (?), so when I came across this one, I had no idea what it would turn out like (even a failproof one failed miserably). This one is easy, with simple ingredient, and tastes unbelievable - melt on your tongue, right to your hips kind of good eating!