![]() As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. ![]() Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. If you’re having trouble cutting into the finished fudge, try dipping the knife in hot water and drying completely to heat it up before slicing into the dessert.Do not use regular milk in place of the sweetened condensed milk, or the chocolate fudge might not set correctly.You can chop the walnuts coarsely by hand, or pulse them in the food processor to speed up the process.I like to line the pan even if it’s nonstick, because this fudge can be hard to get up. You can line the prepared pan with parchment paper or wax paper just to make sure the fudge doesn’t stick.Also try peppermint extract with crushed peppermint candies for a crunchy indulgent holiday recipe. Add a teaspoon of vanilla extract to add some flavor to the chocolate.Do not set the fudge in the freezer, as it will only freeze instead of setting properly. Make sure you let it rest for the full time. This fudge needs to set in the refrigerator for 3-4 hours before it’s ready.Chocolate Covered Peanut Butter Pretzels.Marshmallows (or melted marshmallow drizzled on). ![]() WHAT ELSE CAN YOU TOP CHOCOLATE WALNUT FUDGE WITH? You can also make a double boiler by placing a glass bowl on top of a saucepan of water, whisking the chocolate with the butter and condensed milk until it’s combined. If the chocolate isn’t turning out, add a drop or two of coconut oil to smooth it out. ![]() Melt them with the butter in a microwave-safe bowl in 30 second increments, stirring between each time, until it’s smooth and creamy. I like to use milk chocolate chips for this recipe, but you can also use dark chocolate or white chocolate chips. It should last a few months, and can be defrosted at room temperature. CAN YOU FREEZE CHOCOLATE WALNUT FUDGE?Ĭhocolate fudge can be frozen when wrapped tightly in plastic wrap and tinfoil, or sealed in an airtight container. You can also store fudge in the refrigerator, but it won’t be as soft as it would if it were at room temperature. I recommend using parchment paper between each layer, to keep the fudge from sticking. You can also add flavor like vanilla or almond if you want to make different types of fudge! HOW DO YOU STORE CHOCOLATE WALNUT FUDGE?Ĭhocolate walnut fudge can be kept on the counter for up to a week, in an airtight container. This fudge is also kid-friendly because it only takes a few steps to make, and they love to help decorate. You can top with extra walnuts, or try drizzling with caramel sauce and flakey salt. This fudge is made in the microwave in almost no time at all, and uses sweetened condensed milk, chocolate chips, and butter to make the fudge extra creamy. CHOCOLATE WALNUT FUDGEĬhocolate Walnut Fudge is the PERFECT dessert for any party or holiday, made with only 4 ingredients and is really quick to throw together. This chocolate walnut fudge is a classic no bake dessert like Chocolate Fudge, Buckeye Balls, Oreo Balls and Chocolate Truffles. Chocolate Walnut Fudge made with ONLY 4 ingredients, butter, chocolate, condensed milk, and walnuts, is the perfect indulgent treat for the weekend!
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