Chocolate Nut Fudge Rolls Recipe

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Chocolate Nut Fudge Rolls Recipe
Chocolate Nut Fudge Rolls Recipe photo by Taste of Home
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Chocolate Nut Fudge Rolls Recipe

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The recipe for these rich chocolaty nut rolls comes from a handwritten cookbook full of memorable holiday treats— my mother complied it for me the last Christmas I lived at home.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 25 min. + cooling

Ingredients

  • 2 tablespoons butter
  • 1 ounce unsweetened chocolate
  • 3 cups sugar
  • 1 cup milk
  • 1/4 cup honey
  • 1/8 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 3 cups chopped walnuts

Directions

In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in vinegar.
Let cool to 110°. Add vanilla; beat vigorously until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4-in. x 1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip rolls in chocolate; allow excess to drip off. Roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices. Yield: about 2-1/4 pounds.
Originally published as Chocolate Nut Fudge Rolls in Country Woman Christmas Annual 1997, p37

Nutritional Facts

2 ounce-weight: 394 calories, 21g fat (6g saturated fat), 5mg cholesterol, 39mg sodium, 53g carbohydrate (47g sugars, 2g fiber), 6g protein.

  • 2 tablespoons butter
  • 1 ounce unsweetened chocolate
  • 3 cups sugar
  • 1 cup milk
  • 1/4 cup honey
  • 1/8 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 3 cups chopped walnuts
  1. In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in vinegar.
  2. Let cool to 110°. Add vanilla; beat vigorously until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4-in. x 1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip rolls in chocolate; allow excess to drip off. Roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices. Yield: about 2-1/4 pounds.
Originally published as Chocolate Nut Fudge Rolls in Country Woman Christmas Annual 1997, p37

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Reviews forChocolate Nut Fudge Rolls

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MY REVIEW
BRauch2015 User ID: 8158277 214881
Reviewed Dec. 14, 2014

"I made two batches and both times, the mixture would not thicken and dull after beating and beating. It seems like there is too much honey. The second time, I let it cook a bit longer, just above 240.. This only made it crystallize."

MY REVIEW
sweetmarie55 User ID: 4285675 19975
Reviewed Feb. 16, 2010

"This is one of the most popular things I make for Christmas.Everyone raves about them."

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