The Alaskan Fudge Company (http://www.alaskanfudge.com) is located in beautiful downtown Juneau, Alaska. They claim to have the best fudge in Alaska and after purchasing several boxes to take back to the cruise ship (and having none left to bring home) , I’d have to say it’s probably true. Their brochure claims that they use the finest chocolate, the highest quality nuts, fresh cream, and the purest extracts to produce the world's finest fudge. Of course their recipe is a secret, but I’ll share an easy one here that should satisfy any fudge lover. I like Ghirardelli chocolate, but I noticed large blocks of Guittard Chocolate on their counters, so you can use that as well if you can find it, or order online (http://www.guittard.com). The quality of the chocolate used will affect the flavor and texture of the fudge, so choose the best.
Makes about 2 1/2 pounds.
Ingredients
16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped toasted walnuts (do not leave out)
Instructions
1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. (do not overmelt)
3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.
This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.
At the Alaskan Fudge Company, the warm fudge is poured onto a large marble slab
