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Chocolate Walnut Fudge


The tsunami sized media wave has been unavoidable. I’ll cut right to the chase. Hostess is powering down for good.

And with it, ironically, the only food said to have an infinite shelf-life, the Twinkie, is perishing approximately two weeks before the projected end of the world. Perhaps this is what the Mayans were actually referring to.

Needless to say, the acute malignant nostalgia that comes with the death of such an eternal confectionery god has many a philosophical plebeian examining ones own expiration date.

If the immortal Twinkie is to perish, are we then next?

Fortunately, with the fall of an empire comes the promise of a resurrection via auction block. I’m sure we’ll be seeing the same nutrient deficient snack food back on the supermarket shelf in no time albeit a slightly altered logo.

Have no fear.

But if you do, you can always buy a box of the good stuff on Ebay for about 30 bucks.

I thought about tackling a homemade Twinkie recipe but then realized I never really cared for it in the first place. I made fudge instead. Enjoy.

Fudge is easier to make then you think and will last for a good amount of time. It doesn’t have the promised shelf life of a twinkie, but it’s good for about two weeks in your refrigerator.

Sugar and evaporated milk.

Pay attention to it and stir constantly. And remember, “stir constantly” means “stir constantly” and not “turn on last nights episode of The Walking Dead and get so enthralled in it that you forget something is on your stove until it boils over and creates a horribly sticky mess”. Keep stirring. Constantly.


(But seriously, that new chick with the sword is totally bad ass, right?)

Chocolate Walnut Fudge

  • 1 1/2 cups of walnuts, chopped, toasted
  • 16 ounces bittersweet chocolate chips (I use Ghiradelli)
  • 1 1/2 sticks butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 2 teaspoons espresso powder
  • 3 cups sugar
  • 12-ounce can evaporated milk
  • 1 tablespoon vanilla extract

Prepare a 9 X 13 pan with foil.

Preheat your oven to 350 and toast the walnuts for approximately 6 minutes. Set aside.

In a large bowl, combine both chocolates, the butter, and espresso powder. Set aside.

In a separate medium sized sauce pan, combine the sugar and evaporated milk. Do not choose a pan too small. You will be boiling the mixture and it will expand. Heat the sugar and milk over medium heat until a thermometer reads 234 degrees. Stir constantly. If you don’t have a thermometer handy, I’d say roughly thirty seconds after the mixture begins to boil will do the trick. Remove from heat and poor over the chocolate mixture. Whisk until smooth. Add the walnuts and vanilla, pour into the prepared pan, and chill for at least three hours.

Remove and cut into desired size squares.