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Walnut Truffle Fudge

Source of Recipe

Tom


List of Ingredients

3 c. semisweet chocolate chips (or white chocolate)
1 can sweetened condensed milk (14 oz.)
1 pinch kosher salt (Be careful to only add very little, about 10 to 12 grains)
1/4 c. unsalted butter
1 c. toasted chopped walnuts (or other nuts)


Recipe

Melt all ingredients in the top of a double boiler and whisk until well combined. Mix in nuts and pour into a 9-inch square cake pan lined with plastic wrap or aluminum foil. Refrigerate for 2 to 3 hours until firm. Remove from pan and cut into 1-inch squares or diamonds. Serve at room temperature or slightly chilled in warm weather.