December 13, 2017

December Recipe of the month: Chocolate Walnut Fudge



Marshmallow Cream

  • 1 1/4 cups corn syrup
  • 1/4 cup water
  • 1/2 cup sugar
  • 2 egg whites
  • 3/4 tsp cream of tartar
  • 3/4 tsp salt
When making candy it is important to calibrate your thermometer. Read here on tips on how to do this. In a large stockpot, bring corn syrup, water and 1/2 cup sugar to a boil until it reaches 242 F. When the sugar mixture reaches 235 F begin to whip egg whites, salt and cream of tartar in mixer until you get stiff peaks. Remove sugar from heat and slowly pour into egg whites while the mixer is going. Mix for about 10 minutes until you have a good marshmallow consistency. Set aside. Fudge
  • 1 recipe of marshmallow cream.
  • 2.5 lbs quality milk chocolate chips - Guittard chips are our favorite.
  • 1 lbs walnuts
  • 1 1/2 cups cream
  • 2.25 lb sugar
  • 1/2 cup butter
  • 1 tsp vanilla
In a large mixing bowl, combine chocolate, walnuts and marshmallow cream. Set aside. In a large saucepan combine butter, sugar, and cream. Bring to a boil and cook to 225 F. Remove from heat and add vanilla. Pour-over chocolate mixture. Pour into a greased baking sheet. Let cool overnight. Cut and Enjoy!

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