Creamy, velvety smooth sweetness interrupted only by the crunch of fresh-picked, oven toasted walnuts. After lots of delicious trial and errior, kitchen playtime and in the end, divine inspiration from Thibeault's Table food blog, I do dare believe this is indeed a recipe for fudge nirvana. And pouring it into a double loaf pan rather than a square or oblong pan, you get 'deep fudge', and there's something profoundly luscious about deep fudge.

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