Nut fudge
Crumbly creamy fudge with walnuts.
170 min · 16 servings
Per serving
Approximately 165 kcal Protein: 1.4 g Fat: 8.0 g Carbohydrates: 23.3 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk
NHS: food allergyIngredients
- Sugar - 350 g
- Milk – 180 ml
- Butter - 70 g
- Walnuts, kernels - 100 g
- Vanilla extract – 3 g
How to cook
- Combine sugar, milk and butter in a tall, heavy-bottomed saucepan. Heat, stirring, until sugar dissolves.
- Cook over medium heat until thermometer reaches 115°C. Do not scrape the sugar down the sides into the mixture.
- Remove from heat and let cool quietly to about 45°C. Add vanilla and beat vigorously with a spatula until thick and matte.
- Stir in chopped nuts and immediately smooth into parchment-lined pan. Leave for 2 hours and cut into cubes.
Products for the recipe
- Shelled walnuts — 100 g: walnuts, kernels. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Fudge · CC BY-SA 4.0