Christmas Fudge - cooking recipe

Ingredients

2 lbs ambrosia milk chocolate (*See note)
1/2 pint whipping cream
1 cup chopped walnuts

Preparation

Slowly melt chocolate in a double boiler; simmer over low heat.
When the chocolate has completely melted, whip the whipping cream on the highest speed of your hand-held mixer, (for about 3 minutes) or until it has thickened.
Stir the whipped cream into the melted chocolate, until it has completely dissolved (continuously stirring for about 3 minutes). The fudge will become dark in color and glossy.
Stir in the chopped walnuts, then pour into a buttered 13x9x2-inch pan.
Refrigerate until slightly firm.
With a buttered knife, cut into 48 square pieces.
Refrigerate again, until fudge has firmed up completely.
*Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate that I use to make this fudge.
One other thing I wanted to mention. When I made this fudge, I stated to use a double boiler, but years ago I didn't own one, so I used an oversized waterless cookware pot (to heat/simmer the water in). I melted the chocolate in a large size aluminum bowl, which I placed that over the large pot of simmering 'hot' water. Also, you can place this fudge in the freezer, as it does freeze well.