Published January 1, 2007.
We wanted a forgiving fudge recipe that didn’t require ideal conditions for success. We found that a traditional “easy” substitute, condensed milk and a little unsweetened chocolate, gave us a less sugary fudge with a good chocolate flavor. Seeking a firmer, lighter texture for our fudge recipe, we found that a little baking soda reacted with the acids in the chocolate to alter the pH, which made the fudge drier and firmer. We reached perfect density when we added 1 cup of nuts.
The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the walnuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.
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