The Alaskan Fudge Company ( http://www.alaskanfudge.com ) is located in beautiful downtown Juneau, Alaska. They claim to have the best fudge in Alaska and after purchasing several boxes to take back to the cruise ship (and having none left to bring home) ,…
What you'll need
Ingredients
Ingredients
16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped toasted walnuts (do not leave out)
The method
Directions
01
Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
02
Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. (do not overmelt)
03
Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
04
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.
05
At the Alaskan Fudge Company, the warm fudge is poured onto a large marble slab
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Creamy Chocolate Walnut Fudge
Prep
Cook
Yield
The Alaskan Fudge Company ( http://www.alaskanfudge.com ) is located in beautiful downtown Juneau, Alaska. They claim to have the best fudge in Alaska and after purchasing several boxes to take back to the cruise ship (and having none left to bring home) ,…
Ingredients
Ingredients
16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped toasted walnuts (do not leave out)
Cook Like James · The method
Directions
1
Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2
Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. (do not overmelt)
3
Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
4
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.
5
At the Alaskan Fudge Company, the warm fudge is poured onto a large marble slab
Cook Like James
Creamy Chocolate Walnut Fudge
Prep
Cook
Yield
The Alaskan Fudge Company ( http://www.alaskanfudge.com ) is located in beautiful downtown Juneau, Alaska. They claim to have the best fudge in Alaska and after purchasing several boxes to take back to the cruise ship (and having none left to bring home) ,…
Ingredients
Ingredients
16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped toasted walnuts (do not leave out)
Directions
1
Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2
Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. (do not overmelt)
3
Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
4
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.
5
At the Alaskan Fudge Company, the warm fudge is poured onto a large marble slab
