At some point I need to find a recipe that doesn’t rely on Eagle brand. In the mean time, this is quick and easy, perfect to satisfy a fudge craving.
You can swap the walnuts with any nut, really. Or add a few smashed candy canes if you’re making this for Christmas. Really, this is a very basic recipe, you can use it as a canvas to go in many different directions.
300 ml Eagle brand (1 small can)
300g half sweetened chocolate chips (1 pack)
100g halved walnuts
1 1/2 teaspoon vanilla extract.
1. Set the oven to broil. Pour the walnuts on a cooking sheet (or, in my case, pie plate) in a single layer. Put in the oven for a few minutes to lightly toast them.
2. Remove from the oven, roughly chop and set aside.
3.Set up a double boiler. Pour the sweet condensed milk and chocolate chips into the bowl.
4. Turn the heat on medium and mix everything together. You want to keep mixing until it melts. And yes, this step always looks kinda weird.
5. But it eventually melts into a nice, thick chocolate slurry.
6. Add the nuts, vanilla extract, a pinch of salt.
7. Grease an 8″ inch square mold and line with parchement paper (so it sticks out on two sides). Pour the mixture into the mold and smooth out. Also tap on the counter top to get any air bubble out and wiggle for the same reason. You want this to be really dense. Then fold the parchment paper over and stick it in the fridge until it cools fully… about 2 hours depending on how cold your fridge is.
8. Remove from fridge and run a knife along the two non-papered sides. Remove from the mold and cut into small squares.
9. Keep cold until ready to serve.