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Chocolate Walnut Fudge

This fudge turns creamy on the stovetop without requiring a candy thermometer. Walnuts interrupt the rich chocolate with a welcome crunch in each chilled square.

Squares of chocolate walnut fudge stacked on a vintage floral serving plate.
Recipe link
Prep time15 min
Cook time10 min
Total time2 hr 25 min
Course
Snacks Misc
Cuisine
Granny's Recipes, American, Holiday
Difficulty
Easy
Est. calories / serving
131

Ingredients

  • 3 cups semi-sweet chocolate chips
  • 1 can sweetened condensed milk — 14 oz; full-fat
  • ⅛ teaspoon salt
  • 1 cup walnuts — coarsely chopped
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter — cut into small pieces

Instructions

  1. Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for lifting out the chilled fudge.
  2. Melt the Chocolate: In a medium heavy-bottomed saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and salt. Cook for about 4 to 6 minutes, stirring constantly and scraping the bottom and corners of the pan, until the chocolate is almost completely melted and the mixture is thick and uniform. Do not let it simmer or boil.3 cups semi-sweet chocolate chips, 14 oz sweetened condensed milk, 2 tbsp unsalted butter, 1/8 tsp salt
  3. Add Vanilla and Nuts: Remove the saucepan from the heat and continue stirring for 30 to 60 seconds, until the remaining chocolate melts and the mixture is completely smooth and glossy. Stir in the vanilla extract, then fold in the coarsely chopped walnuts until evenly distributed.2 tsp vanilla extract, 1 cup walnuts
  4. Fill the Pan: Immediately pour the fudge mixture into the prepared pan and spread it firmly into the corners, smoothing the surface into an even layer with a spatula.
  5. Chill: Refrigerate for at least 2 hours, or until the fudge is cold and firm through the center. If the center still feels soft, refrigerate for another 30 to 60 minutes.
  6. Slice and Serve: Lift the fudge from the pan using the parchment overhang. Peel away the parchment, then cut the slab into six equal strips in one direction and six equal strips in the opposite direction to make 36 small squares.

Notes

  • Sweetened Condensed Milk: Use full-fat sweetened condensed milk. Do not substitute evaporated milk, which is thinner and will not provide the same set.
  • Chocolate and Heat: Melt the mixture slowly over low heat. It only needs to become smooth; simmering or boiling can overheat the chocolate and increase the risk of scorching or separation.
  • Pan Size: An 8x8-inch baking pan produces the thicker pieces shown in the finished photographs. A 9x9-inch baking pan may be used for a thinner slab, which may become firm sooner.
  • Walnuts: Use fresh, coarsely chopped walnuts. Pecans may replace the walnuts in the same quantity. To reproduce the walnut-topped finish shown in the hero image, reserve about 2 tablespoons from the measured cup and press the pieces lightly into the surface after filling the pan.
  • Chilling and Slicing: Refrigerate for at least 2 hours and use firmness, not time alone, as the final cue. Cut the cold slab into a 6x6 grid for 36 small squares. A warm knife wiped clean between cuts helps create smooth bakery-style edges.
  • Make Ahead and Storage: Prepare the fudge up to 1 week ahead and store it in an airtight container in the refrigerator, with parchment or wax paper between layers. Freeze the cut fudge in an airtight freezer container for up to 3 months and thaw it overnight in the refrigerator before serving.
  • Serving Suggestions: Serve with Honeyed Brandy Rum Truffles, Holiday Delight Candy, Buttery Caramel Crunch Popcorn, or Snow Drop Butter Cookies.

Nutrition (Approximate Per Serving)

Yield

36 small squares — Serving size: 1 square

Calories
131
Carbohydrates
15.5 g
Protein
2 g
Fat
8 g
Saturated Fat
3.7 g
Polyunsaturated Fat
1.7 g
Monounsaturated Fat
2.2 g
Cholesterol
5 mg
Sodium
24 mg
Potassium
107 mg
Fiber
1.1 g
Total Sugars
13.8 g
Vitamin A
49 IU
Vitamin C
0.3 mg
Calcium
39 mg
Iron
0.6 mg

Equipment

  • Medium heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • 8x8-inch baking pan (A 9x9-inch baking pan may be used for a thinner slab.)
  • Parchment paper
  • Cutting board
  • Sharp knife