Chocolate nut fudge is a luscious treat. It completes a meal and makes it more satisfying. It is chewy and crunchy, rich and delicious. Chocolate nut fudge can be served as small squares or bite-sized pieces so that it does not overwhelm the palate. It simply gives contrast to the meal that was eaten, whether it was spicy salty, sour, and so on. The especially gourmet snack recipe, chocolate nut fudge is best enjoyed with some coffee or tea. It also tastes delicious with a glass of milk.

While it is and easy dessert recipe and simple to prepare chocolate fudge, nevertheless, you need to work quickly and gently. To ensure that the fudge has the right consistency the proper temperature has to be reached. When making fudge, it is best to use a candy thermometer one that can be clipped to the side of the pan so that you know the temperature of the mixture at any given time. To ensure an accurate reading the bulb should be completely covered with the boiling liquid but does not touch the bottom of the pan.

You have to heat the fudge mixture and stir it gently until it gets to the softball stage, which is at about 234 degrees to 238 degrees F. Use a wooden spoon and to prevent sticking stir only until this stage. If you do not have a thermometer, you can test whether the fudge is at the softball stage by spooning a few drops of the fudge mixture into a cup of very cold water. If the drops can be easily formed into a ball and when removed from the water, and you can flatten it with your fingers then this is an indication that the fudge has reached the required temperature. You can pour it in the pan lined with foil and allow it to cool.

Ingredients¾ cup corn syrup2 cups white sugar2 ½ squares cooking chocolatePinch of salt

½ cup milk1 teaspoon vanilla extract¼ cup chopped nuts your choice.

1. Mix all the ingredients in a saucepan except nuts and vanilla extract.

2. Mix well. Cook on a flame until the batter forms soft balls in cold water.

3. Remove from the gas. Allow it to cool.

4. Add vanilla and nuts to this and beat steadily until thick and creamy.

5. Into a medium-sized pan lined with foil pour this mixture, and cut in equal squares pieces when almost cold.