CHOCOLATE WALNUT FUDGE

"Fudge" brings me back to childhood and England, because I remember that it was always a type of confection that I loved to eat when on holidays in this beautiful country. It is also very much linked to the yummy world of Thorntons, the famous chocolate manufacturer (see info). I can still remember that awesome sweet smell which perfumed the whole town of Belper, Derbyshire. It was so surreal...

According to popular lore, "Fudge" is supposed to have originated from the United States more than 100 years ago, although it's origin is still disputed. It is also well spread in England as you can find it everywhere. It could be compared to "Toffee" as they both hold similarities when it comes to their creaminess, softness and sweetness. The main difference resides in the fact that, unlike "Toffee" which has a glossy surface and is caramely and chewy (it can be hard, though), "Fudge" has a slightly, granular, gritty and grainy texture with a mat surface. It can be elaborated with many different ingredients (nuts of all kinds, raisins, cherries, etc...) and different flavors (vanilla, chocolate, maple, lemon, mint, etc...), but the basis always stays the same: cream or milk/condensed milk, sugar and butter.

This "Chocolate Walnut Fudge" recipe (source: www.thatsmyhome.com) that I am presenting is made in the old-fashioned way and is kind of traditional. It is simple to make, but has a great gustatory effect on those who have a bite of it! The walnuts add a "Brownie" taste to this chocolate "Fudge" and offer a punchy alternative to this candy. A delicious and dreamy journey back to our innocent and cherished childhood...

Ingredients:
2 Cups Castor sugar
1 Cup Heavy cream
1/2 Cup Unsalted butter
60g Unsweetened chocolate, chopped
1 Tbs Light corn syrup
1 Tsp Vanilla extract
1/2 Cup walnuts, toasted and chopped

Method:
1. Line the bottom of a 22 x 12 centimeter (9 x 5-inch) loaf pan with baking paper and grease the sides of the tin.
2. Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3-quart saucepan over medium heat until butter and chocolate melt and sugar dissolves.
2. Increase heat and bring to a boil.
4. Without stirring, boil vigorously 5 minutes or until candy thermometer registers 112° C to 115° C (234° F to 240 ° F , soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.
5. Remove from heat and, without stirring, add vanilla extract.
6. Cool until 43° C (110° F) or pan is lukewarm and skin forms on mixture.
7. Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.
8. Stir in nuts.
9. Spread evenly in lined pan.
10. Chill 6 hours or until firm.
11. Invert pan, peel off foil, invert fudge and cut in 2.5 cm (1-inch) squares.

Remarks:
Instead of using corn syrup, I used either light runny honey or molasses spread ("Mélasse à Tartiner" only found in Switzerland).

Serving suggestions:
Eat "Fudge" like any chocolate, either alone or with a cup of tea, a cup of coffee or a glass of dessert wine/liquor (Muscat, Samos sweet wine, Porto, etc...).

(Fudge -Pic by www.chocolatesandcandies.net)