Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Cutting board and knife
- Small skillet (for toasting nuts)
Step-by-Step Instructions
First, let’s set ourselves up for easy, clean slices later. I always line my 8×8 inch pan with parchment paper, leaving enough overhang on two sides to create a sling. This is my non-negotiable first step—trying to pry set fudge out of a bare pan is a lesson in frustration I only needed to learn once. Now, let’s toast the walnuts to unlock their flavor. I place them in a dry skillet over medium-low heat, stirring frequently for about 5 minutes until they’re fragrant and lightly golden. I let them cool completely on the cutting board before giving them a rough chop.
Now, for the rich fudge base. In your heavy-bottomed saucepan, combine the semi-sweet chocolate chips, the entire can of sweetened condensed milk, and the butter. Place this over the lowest heat setting your stove offers. This is where patience is key. I stand by the stove with my spatula, stirring almost constantly and scraping the bottom thoroughly. We’re melting everything gently to avoid scorching the milk. You’re waiting for it to transform into a gloriously smooth, glossy, and thick chocolate lava.
When there isn’t a single lump left and the mixture is velvety, I immediately remove the pan from the heat. Off the heat, I vigorously stir in the vanilla extract and that pinch of salt. Don’t skip the salt—it makes a huge difference by cutting the sweetness and making the chocolate flavor taste deeper and more complex. Now, I fold in the chopped dried tart cherries and the cooled, chopped walnuts. The mixture will be thick and studded with delicious bits.(See the next page below to continue…)