Ingredients
Scale
- 6 tbsp unsalted butter (plus a little extra for greasing the pan)
- 4 c powdered sugar
- 6 tbsp unsweetened cocoa powder
- ΒΌ tsp fine salt
- 2 tbsp canola or vegetable oil
- 4 tbsp whole milk
- 1 tsp vanilla extract
- 1 c chopped walnuts (and some additional for topping, optional)
Instructions
- Butter the bottom of a 9x9 pan. Add a square a parchment to ensure the fudge has no chance of sticking.
- Place a large heat proof glass bowl over a pot of simmering water (make a double boiler). Be sure that the water does not touch the bowl and keep on low-medium heat.
- Add the butter and begin to melt down.
- Next, add the sugar, cocoa powder, salt, oil and milk into the bowl. Stir gently until the ingredients start to combine.
- Use the back of a spoon to press the fudge into the sides of the bowl to ensure there are no clumps or leftover pockets of sugar.
- Once the fudge is fully incorporated, shiny and thick remove it from the heat.
- Mix in the nuts and vanilla and stir to incorporate.
- Pour the fudge into the prepared pan, spreading it into the corners.
- Top with additional chopped nuts for a pretty presentation!
- Allow to cool in the pan at room temp.
- Once fully cooled and hardened, release the fudge from the pan onto a cutting board. Cut into small squares.
- I like to store this fudge in the fridge and bring it to room temp before serving, but it can be left out at room temp for a couple of days. You can also freeze this fudge for up to 3 months.
Notes
Original recipe by Owlbbaking.com
- Prep Time: 10
- Cook Time: 15
- Category: Candy
- Cuisine: American