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Easy-to-Make Fudge Recipe

With national food days for cream puffs, whipped cream, and toffee, January has turned out to be quite the food month for dessert enthusiasts!  (They sure don't make it easy for you to hit those New Year diet resolutions, do they?)

So if you're feeling bittersweet about all the good recipes tempting you away from your diet, then today just might be the day for you, as it's National "Bittersweet" Chocolate Day.

The ingredients and directions are listed below, so gather everything you need then click Play on the video at the top of the page.  Even if you've made fudge before, Chef Cody has some great tricks and tips for you to help take the "mess" out of the fudge-making process. 

Bittersweet Chocolate Fudge


2 oz Butter

16 oz Bittersweet Chocolate

14 oz can Sweetened Condensed Milk

Pinch Salt

4 oz Walnuts (Chopped)


Grease 9x13 pan with butter. Cover pan with parchment or wax paper.

Bring a quart of water to a boil and place a metal mixing bowl on top to forma double boiler.

Place chocolate, condensed milk, and salt in the mixing bowl and stir continuously until smooth.

Pour into 9x13 pan with the parchment paper.

Top with chopped walnuts.

Let harden in the refrigerator for 4 hours or overnight.

Slice and enjoy!


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