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Recipes

Classic Chocolate Walnut Fudge

2 lbs + 4 oz White Sugar
4 oz Corn Syrup
1 lb Half & Half
2 oz Butter
½ tsp Salt
8 oz Peter’s® Broken Orinoco™ Chocolate Liquor
1 tbsp Vanilla Extract
8 oz Chopped Walnuts

Combine sugar, corn syrup, half & half and butter in a kettle or pot and heat to boiling, stirring occasionally. When 230⁰F is reached, add chocolate liquor. Finish cooking to 235⁰F and remove from heat. Either immerse pot in iced water or gently pour out onto cooling surface. Add vanilla but do not mix in. Leave untouched until cooled to 110⁰F. Once cooled, mix/beat until sugars begin to crystallize; surface will turn from shiny to a matte sheen when this occurs. Add walnuts and immediately pour into parchment-lined 9 x 13-inch pan. If desired, reserve some walnuts to add to top.

Yield: One 9 x 13-inch pan