Creamy dark chocolate dessert

Creamy dark chocolate candy is a delight that has its roots in North American culinary tradition, specifically within homemade baking recipes. Popularly known in the United States as "fudge," this dessert has spread throughout Latin America, where it is found in different variants and with its own names depending on the country. In Mexico, it is usually simply called "dulce de chocolate" (chocolate candy), while in Argentina it may be known as "chocolate en barra casero" (homemade chocolate bar). In other countries like Colombia or Venezuela, it is also recognized as a type of "bocadillo de chocolate" (chocolate snack) or "tableta de chocolate" (chocolate tablet). This candy stands out not only for its creamy texture and intense flavor but also because it represents special moments like celebrations and family gatherings, being preserved for generations as a favorite at parties and special occasions.

The popularity of creamy dark chocolate candy has led to each region adapting the ingredients according to local products, but always maintaining the essence: an intense chocolate combined with creamy and crunchy elements that make this dessert an irresistible experience. Its simple and quick preparation has also made it a basic recipe that is learned from an early age and shared among family and friends.

How to Prepare Creamy Dark Chocolate Candy

To begin this recipe, in a heavy saucepan over low heat, melt the semi-sweet chocolate chips together with the miniature marshmallows, condensed milk, and a pinch of salt. It is important to keep the heat low so the ingredients melt gently without burning.

Remove from the heat once the mixture is homogeneous and completely integrated.

Incorporate the walnuts and vanilla extract, mixing carefully to distribute them evenly in the preparation.

Spread the mixture evenly in an 8 or 9-inch square pan, previously lined with wax paper to facilitate unmolding.

Refrigerate the candy for at least 2 hours or until it is firm and can be easily cut.

To unmold, turn the candy out onto a cutting board, remove the wax paper, and cut into squares of the desired size.

Finally, store the candy lightly covered at room temperature to preserve its texture and flavor.