Irresistible Chocolate Fudge
Makes about 36 squares
Total Time: 30 minutes
12 ounces semi-sweet or bittersweet chocolate, finely chopped
4 ounces unsweetened chocolate, finely chopped
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups Diamond Pecans, toasted and chopped
1 ½ cups Diamond Walnuts, toasted and chopped
Preheat oven to 350. To toast walnuts and pecans, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 12 minutes. Coarsely chop and set aside.
Line a 9-inch square cake pan with parchment or wax paper; set aside.
In a large, heavy saucepan, combine both the chocolates and sweetened condensed milk; warm through over low heat, stirring, until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the vanilla, salt and 2 cups of the walnuts and pecans. Pour into the prepared pan and smooth the top. Sprinkle the top with the remaining 1 cup of walnuts and pecans and press gently to secure them in the fudge. Cover loosely with plastic wrap and refrigerate until set, about 2 hours or overnight.
To serve: Turn out the fudge onto a cutting board; remove the lining paper. Flip the fudge again so that the nuts are on top. Using a hot dry knife, cut the fudge into 1 ½-inch squares. Store in an airtight container, in the refrigerator, for up to 5 days.