This is a classic fudge with the full flavors of fine chocolate and cooked cream. You’ll need a small, heart-shaped cookie cutter. Otherwise, you can cut it into simple squares or triangle shapes.

　　

Ingredients

makes about 20 (1-inch) squares

　　

Chocolate Choices:

Theo Chocolate, Newman’s Own, Climate Change, E. Guittard, or Lindt dark chocolate

　　1 1/2 cups Milk Chocolate Dulce de Leche (page 89) or 1 (14-ounce) can sweetened condensed milk

　　1 cup sugar

　　2 tablespoons unsalted butter

　　8 ounces dark chocolate, finely chopped

　　1 tablespoon vanilla extract

　　1 teaspoon salt

　　1/2 cup roasted walnuts, broken

　　

Step 1

Grease a 9-inch pan (square or round).

　　

Step 2

Combine the dulce de leche, sugar, and butter in a heavy saucepan over medium heat. Bring to a boil and continue cooking for about 5 minutes, or until you hit 235°F on a digital or candy thermometer. Take the pan off the heat and fold in the chocolate, vanilla, salt, and walnuts. Stir vigorously for several minutes, until the mixture is very smooth, then pour into the prepared pan.

　　

Step 3

Allow the mixture to set, about 30 minutes. Slice with a small heart-shaped cookie cutter. This fudge is very rich, so if you can’t find a small heart-shaped cookie cutter, use a paring knife to cut out small, uniform heart shapes. Keep a bowl of hot water and a damp cloth nearby to clean the cutter or knife after each cut. If the fudge is too soft to cut easily, chill it for another 30 minutes in the refrigerator.

　　Chocolate Bliss