Walnut Fudge
Serves 18 one-inch square pieces
Nothing could be simpler than making homemade fudge, and everyone loves it! This butterscotchy version has hints of caramel and is chock-full of toasted walnuts (it would also taste just as delicious with pecans or macadamias). The fudge will keep for one week if tightly wrapped.
Special equipment: instant-read or candy thermometer
1 1/2 cups packed light or dark brown sugar (or half and half)
10 tablespoons (1 1/4 sticks) unsalted butter
1 5-ounce can (2/3 cup) evaporated milk
1/4 teaspoon salt
1/2 cup confectioner's (powdered) sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 cup toasted chopped walnuts
Lightly oil a 8.5x4-inch (or 9x5-inch) loaf pan and line it with plastic wrap, leaving a 2-inch overhang at either end of the pan. Set aside.
Combine the sugar, butter, evaporated milk, and salt in a medium-size saucepan and place over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the mixture reaches 236 degrees F on an instant-read or candy thermometer. This can take up to 30 minutes.
Transfer the hot mixture to the bowl of an electric mixer. On low speed, beat in the confectioners sugar, increasing the speed to medium and beating until the mixture is thick and smooth, about 2 minutes. Add the vanilla and nuts on low speed. Spread the fudge in the prepared pan. Refrigerate, uncovered, until the fudge is set, at least 30 minutes. Unmold and cut the fudge into squares.
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