Robert Whitley Wine Tasting - Column by

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Journalist and reviewer Robert Whitley began collecting wine in the 1970s, and turned his hobby into the basis of his column for the San Diego ...

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Dessert: Walnut Fudge

4 ounces unsweetened chocolate
1 14-ounce can evaporated milk
4 cups sugar
One quarter cup butter
Pinch of salt
2 tsp. vanilla
1 cup walnuts, finely chopped

Combine chocolate, evaporated milk, sugar, butter and salt together in a saucepan. Bring mixture to a boil and cook for 1 minute stirring constantly. Add vanilla and nuts and beat with a mixer until mixture is thickened and less shiny than before. Pour into a greased baking dish or cookie sheet and allow to cool several hours before cutting into 1-inch squares.

The Skinny: Use fat free evaporated milk and your favorite sugar substitute

This news arrived on: 01/19/2007

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