Chocolate Walnut Fudge

Instructions

1. Prepare the pan
   Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly grease with butter or cooking spray.
2. Toast the walnuts
   Spread walnuts on a baking sheet and toast in a preheated 350°F (175°C) oven for 8-10 minutes until fragrant and lightly browned. Let cool slightly before coarsely chopping. Set aside.
3. Melt the chocolate mixture
   In a heavy saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until chocolate and butter are completely melted and mixture is smooth. Remove from heat.
4. Add flavor enhancers
   Stir in vanilla extract, salt, cocoa powder, and coffee or espresso powder (if using). The coffee enhances the chocolate flavor without making it taste like coffee. Add corn syrup if using for extra smoothness.
5. Fold in walnuts
   Fold in the toasted chopped walnuts, reserving a small handful for topping if desired. Stir until walnuts are evenly distributed throughout the fudge mixture.
6. Pour and set
   Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. If reserved, sprinkle the remaining walnuts on top and gently press them into the surface.
7. Chill until firm
   Refrigerate the fudge for at least 2 hours or until completely firm. For best results, leave it overnight to develop the fullest flavor and firmest texture.
8. Cut and serve
   Once firm, lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board and cut into 1-inch squares with a sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between slices.