Ingredients
1-1/2 cups whole walnuts, divided
4 oz. Baker's White Chocolate, chopped
1-1/4 cups milk
2 Tbsp. light corn syrup
1/4 cup butter, softened
3 cups sugar
1 tsp. vanilla
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
You're reading one of recipes available free. Full library with Gastronome.
line 9-inch square pan with foil, with ends of wrap extending over sides; spray with cooking spray. chop 1/2 cup walnuts, set aside remaining whole walnuts for garnish. line 9-inch square pan with foil or parchment, with ends of foil extending over sides; spray with cooking spray. combine chocolate and milk in heavy large saucepan on low heat, stirring until chocolate melts. add sugar and corn syrup; increase heat to medium. bring mixture to a boil, stirring constantly. boil, without stirring, until candy thermometer reaches 238 degrees f or soft-ball stage (when 1/2 tsp. syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 min. add butter to large bowl; slowly add hot sugar mixture. add vanilla and beat with mixer until it starts to lighten; add chopped walnuts. continue beating on low until fudge loses its gloss and thickens, 6 to 8 min. pour into prepared pan; smooth top. let cool 2 hours. use foil handles to remove fudge from pan. cut fudge into 30 pieces; garnish each piece with whole walnut.