This recipe’s tester, Lisa, said that it really gave her biceps a workout. Who knew we should add some chocolate into our workout routine?


Butter, melted and cooled, for brushing in pan

16 ounces semisweet chocolate, finely chopped

2 ounces unsweetened chocolate, finely chopped

½ teaspoon baking soda

1/8 teaspoon salt

1 (14-ounce) can sweetened condensed milk

1 tablespoon vanilla extract

1 cup walnuts, coarsely chopped and lightly toasted, plus additional for topping

Line an 8-inch square baking pan with foil, allowing extra foil to hang over the edge of the pan. Lightly brush foil with butter. Combine the semisweet and unsweetened chocolate, baking soda and salt in the top of a large double boiler or a medium heatproof bowl until well mixed. Stir in the condensed milk and vanilla. Set over a saucepan of hot—not boiling—water and stir with a rubber spatula until the chocolate is almost fully melted but a few small lumps remain.*

Remove bowl from heat and continue to stir until the chocolate is fully melted and the mixture is smooth. Stir in the walnuts. Pour the fudge into the prepared pan and spread in an even layer. Sprinkle with additional walnuts, if desired. Refrigerate until set, about 2 hours.

Lift the fudge from the baking pan by using the extra foil as handles. Remove foil. Using a chef’s knife, cut into squares. Yield: 16 (2 x 2-inch) pieces. *Bev’s bites: Make sure to remove the bowl from the double boiler before the chocolate is fully melted. If the chocolate stays too long, the chocolate can separate, which would produce greasy fudge.