Chocolate Walnut Fudge
This recipe has a great texture. I boiled it till soft-ball stage - 234 degrees, and it firmed perfectly. I chose this recipe because I could easily change it to meet my daughter's food intolerance. I used 2 tablespooons ghee, a pinch of salt, and 6 tablespoons palm shortening in place of the butter, and heavy whipping cream in place of the evaporated milk.
That said, the flavor was lacking a bit - next time I will add more chocolate somehow - either with cocoa powder at some point, or more chocolate chips.
It would be an understatement to say my daughter was thrilled with the fudge. I think she would give it 5 stars, but she's been fudge-deprived for 3 years now, so I think ANY fudge would get 5 stars from her.
1 user found this review helpful
Nov. 26, 2013