I have a tendency to make chocolates or fudge around holidays. It’s often completely impromptu — like I didn’t plan on making these two types until this morning, and had I not had the ingredients in the pantry, I wouldn’t have made them at all. I am very pleased that I did have the ingredients though, especially for the white chocolate coconut fudge as it is incredibly decadent!
For the Dark Chocolate Walnut Fudge
Ingredients
12 oz bitter sweet chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
3/4 cup chopped walnuts
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter and salt, and combine well. Remove chocolate mixture from the heat and stir in half of the chopped walnuts. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Sprinkle with remaining walnuts and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
For the Triple Coconut White Chocolate Fudge
Ingredients
12 oz white chocolate chips (1 1/2 bags)
3/4 can condensed milk
1/4 cup cream of coconut
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon coconut extract
2 cups shredded coconut, toasted
Directions
Prepare a 9×9 inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), carefully melt chocolate chips. Add in condensed milk, cream of coconut, butter and salt, and combine well. Remove chocolate mixture from the heat and stir the coconut extract and half of the toasted coconut. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Sprinkle with remaining coconut and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.
