How to make
Butter a square 8″ (20 cm) form very well.
In a bowl, beat the sifted powdered dry milk and cocoa with a whisk. Leave them aside.
Pour the water and sugar in a pot. Leave to boil on moderate heat for 10 min. after boiling point.
Remove from the stove and add the diced butter. Stir until it melts. Put the pot on a low stove and while stirring nonstop with a wooden spoon add the dry mixture.
Once the mixture is absorbed, remove immediately from the stove, add the vanilla. Continue stirring until the mixture turns completely smooth and shiny. Pour it into the form, smooth it out. Leave it to cool completely at room temperature.
Roast the walnuts, cut in half, in a dry pan. Press them lightly into the mixture to allow you to cut the dessert into small individual fudges without hurting them.
Source: Home Cooking.
Notes: This fudge recipe always uses extra butter, chocolate or cocoa - the mandatory products for a good fudge. Nuts are used in most cases, regardless where you put them - in the dough itself or arranged on top.
Always cut your fudge into small rectangular/square pieces because they're loaded with aromatic cocoa. You can serve them with a light caramel sauce or scoop of whipped cream.
