We started participating in Rachael Ray’s Camp Yum-o. It’s a fantastic fundraiser and they have a lot of really good demos on their line up. You can view past episodes and sign up for upcoming ones HERE. We haven’t been cooking along with all of them mostly because my son is still recovering and can’t eat a lot of the dishes, but he can’t wait to make them when he’s healed. Our first class was Duff Goldman who made fudge. I have to say this fudge beats out the ones I have made, and I’m super excited my son’s came out really really making it for the first time. I was also impressed both Rachael Ray and Duff Goldman commented and shared his photos on instagram!
Remember a general rule of thumb when making candy is not to do it on rainy days. The moisture in the air will really effect the outcome. We approve of this recipe it has that rich silky fudge taste, but is not overly sweet.
Oh, Fudge! with Duff Goldman
(Adapted from Camp Yum-O Duff Goldman)
2 cups (250 grams) chopped walnuts
6 cups (1050 grams) semisweet chocolate chips
Two 14-ounce (794 grams) cans sweetened condensed milk
1/2 cup (1 stick or 113 grams) unsalted butter
Pinch of kosher salt
1 teaspoon (5 grams) pure vanilla extract
Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with cooking spray and line it with wax paper.
Place the walnuts on a sheet pan and toast for 10 minutes, or until they are fragrant and just start turning brown.
In a large pot over medium heat, melt the chocolate chips, sweetened condensed milk, butter, and salt. Heat it to just short of a boil, until it’s loose and melted.
Remove the pot from the heat and, using a wooden spoon, stir in the vanilla and the toasted walnuts.
Pour the hot mixture into the prepared baking dish and put in in the fridge until it is cool and set. Cut into 2-inch squares.