Here’s a rich and decadent Chocolate Walnut Fudge recipe that’s easy to make and perfect for any occasion. This version uses sweetened condensed milk for smooth texture and deep flavor, and walnuts for crunch and nuttiness.
🍫 Chocolate Walnut Fudge Recipe
🕒 Prep Time: 10 mins
⏲️ Cook Time: 10 mins
❄️ Chill Time: 2 hours
🍬 Yield: About 36 small squares
📋 Ingredients:
For the Fudge:
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3 cups (18 oz or ~500 g) semi-sweet chocolate chips or chopped chocolate
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1 (14 oz) can sweetened condensed milk
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2 tbsp unsalted butter (plus a little for greasing)
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1 tsp pure vanilla extract
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1/4 tsp salt
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1 to 1½ cups chopped walnuts (to taste)
🍳 Instructions:
Step 1: Prepare the Pan
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Lightly grease an 8×8-inch (20×20 cm) square baking dish with butter or line it with parchment paper for easy removal.
Step 2: Melt the Chocolate
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In a medium heavy-bottomed saucepan, combine:
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Chocolate chips
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Sweetened condensed milk
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Butter
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Salt
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Heat over low heat, stirring constantly until everything is melted and smooth.
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⚠️ Do not overheat or boil — chocolate can burn easily.
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Step 3: Add Flavor and Nuts
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Once melted, remove from heat.
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Stir in:
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Vanilla extract
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Chopped walnuts (reserve a few to sprinkle on top if desired)
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Step 4: Set the Fudge
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Pour the fudge mixture into the prepared pan.
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Use a spatula to spread it evenly and smooth the top.
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Optional: Press extra chopped walnuts on top.
Step 5: Chill
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Refrigerate for at least 2 hours, or until completely set and firm.
Step 6: Slice and Serve
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Once firm, lift the fudge out using parchment paper (if used).
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Cut into squares using a sharp knife.
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Tip: Wipe the knife with a warm damp cloth between cuts for clean edges.
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🧊 Storage Tips:
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Store in an airtight container:
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Room temp: Up to 1 week
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Fridge: Up to 2–3 weeks
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Freezer: Up to 3 months (wrap tightly in plastic + foil)
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🔁 Variations:
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Add a pinch of espresso powder for deeper flavor.
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Use dark chocolate for a more intense taste.
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Swap walnuts for pecans, almonds, or hazelnuts.
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Mix in a handful of mini marshmallows for a rocky-road style.
Would you like a printable version or to scale the recipe for a larger batch?