Double Nut Fudge
  • 12 ounce package semisweet chocolate chips
  • 6 ounce bar sweet milk chocolate
  • 14 ounce can sweetened condensed milk
  • ½ cup chopped black walnuts
  • ½ cup chopped almonds
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  1. Line an 8-inch square pan with nonstick foil or waxed paper, leaving some overhang.
  2. Melt chocolates in top of 2-quart double boiler. Cook over boiling water, stirring occasionally until smooth. Remove from heat. Stir in remaining ingredients until blended and smooth.
  3. Spread fudge evenly into prepared pan. Let set at room temperature for a couple hours or until firm.
  4. Invert fudge out onto a cutting board and peel off foil. Flip over and cut into serving size squares. Cover in plastic wrap and keep in a covered container or tin.
Recipe by The Culinary Cellar at