- Line a 23 X 13-cm (9 X 5-inch) pan with parchment paper, letting the paper hang over two sides. Butter the other two sides. Set aside.
- In a bowl over a double boiler or in the microwave oven, melt the chocolate with the condensed milk and water, stirring until smooth.
- Remove the bowl from the double boiler and stir in the nuts. Spread in the pan, pressing with a spatula and fold the parchment paper to cover the fudge. Let cool in the pan. Unmould and cut into cubes. Store in an airtight container in the refrigerator for about 1 month or about 2 weeks at room temperature.
This recipe doubles easily.