Toasted Walnuts: Toasting walnuts is not necessary, but I do recommend it. The toasted nuts add flavor and crunch to this fudge. (If you don’t toast the walnuts, be sure to warm them up before adding them to the fudge mixture.) The nuts can be toasted on the stovetop with a little bit of oil. You could also toast them in the oven. To toast nuts in the oven, place the walnuts in a single layer on a baking sheet (lined or unlined). Bake at 350°F for 8-10 minutes, keeping an eye on them so they don’t burn.
Challenge Butter: I opted for Challenge Butter for this recipe. Challenge Butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911.
White Chocolate Chunks: Go for a high-quality white chocolate bar. Look for a cocoa percentage of 33% or more to get the creamiest result when melted. White baking chips or white morsels don’t melt as well.
Candy Thermometer
A candy thermometer is used to measure the temperature of a sugar solution. It is definitely an important tool to have for making candy. You can find them in most grocery stores. If you don’t have access to a candy thermometer, don’t worry! You can definitely still make this fudge using these tips:
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