Easy Walnut Fudge Recipe
This is the easiest homemade Walnut Fudge recipe. You only need four ingredients, and there are no complicated steps or candy thermometers required. It’s the best rich chocolate fudge with nuts, perfect for Christmas.
Are you a fan of fudge? I have to admit it’s one of my favorite holiday weaknesses. I love the creamy, fudgy texture, and when you add some toasted walnuts, it makes it even better.
I love it so much; I force myself to give most of it away! Otherwise, I’ll sneak pieces all day long. I keep a little for us and package the rest up for gifts for friends and family.
The best part of this walnut fudge recipe is that it’s easy. It’s not made the same way as old-fashioned chocolate fudge, which has more ingredients and more steps. Instead, it’s simple with just four ingredients, and you don’t have to cook the ingredients to specific temperatures for it to set.
For this recipe, I toast walnuts which brings out their flavor. You can also toast pecans if you like them better. Just don’t skip the toasting step because it really does make them so much better.
This is an excellent recipe if you’ve never made homemade fudge because it’s practically fool-proof. It’s one of my favourite easy candy recipes and great for dessert platters.
Table of Contents
- Chopped dark chocolate – choose a high-quality dark chocolate bar for the best fudge. It will melt better and will have the best rich chocolate flavor.
- Sweetened condensed milk
- Walnuts – be sure to toast them
Preheat the oven to 350°F (180°C). Spread the walnuts on a baking sheet and bake them in the oven for six to eight minutes. Keep an eye on them and once they are golden and fragrant, take them out of the oven and transfer them to a bowl or plate to cool.
Once the nuts are cooled, roughly chop them.
Lightly butter a 6×6″ square baking dish and set it aside.
Place the chopped chocolate in a microwave-safe bowl. Warm it in the microwave and stir until smooth. Pour in the sweetened condensed milk and vanilla.
Fold in the chopped walnuts and then spread the chocolate mixture in the prepared pan. Lightly butter your hands and then smooth and flatten the mixture, so it’s in an even layer.
Cover the pan with plastic wrap and leave the fudge to set at room temperature for about four to five hours. After that, chill it for 30 minutes in the refrigerator before slicing it into squares.
- Nuts: When you toast the nuts, don’t leave them to do something else. It doesn’t take long for them to go from perfectly toasted to burnt. As soon as they are golden and release their aroma, take them out of the oven. Don’t leave them on the hot baking sheet because they will continue to toast. Place them on a plate or in a bowl to cool.
- Chocolate: I don’t recommend using chocolate chips for this recipe. Dark chocolate bars that are high-quality will taste better and have a better texture once the fudge is set.
- Melting Tip: If you don’t have a microwave, you can melt the chocolate on the stovetop using a double-boiler. Bring some water to a simmer in a saucepan over medium heat, and then place a heat-proof bowl on top. It should fit tightly so the water can’t splash into the bowl, just make sure that the water does not touch the bottom of the bowl. Place the chocolate in the bowl to melt it. Stir until it’s smooth.
To freeze the fudge, it is best to cut it into pieces first and place in a freezer safe container, place parchment paper between the layers. Stored properly it will keep for up to 3 months in the freezer. Thaw the fudge overnight in the fridge.
No holiday season is complete with some sweet treats, and it doesn’t get any sweeter than walnut fudge. It’s so easy you can make several batches – just be careful because it’s hard to stop at just one bite! Enjoy!
More Holiday Treats
Easy Walnut Fudge Recipe
- 1 cup walnuts (toasted) (140 grams)
- 10½ ounces dark chocolate (chopped good quality) (300 grams)
- 8½ ounces sweetened condensed milk (250 grams)
- ¾ teaspoon vanilla
- Pre-heat oven to 350F (180C). Lightly butter a 6×6 inch square pan.
- Roast the walnuts on a cookie sheet for approximately 6-8 minutes turning the nuts half way through. Remove immediately to a clean bowl to cool. (Do not leave the nuts on the cookie sheet or they will continue to bake) Once the nuts are cool, coarsely chop, set aside.
- In a large bowl melt the chocolate either bain marie or microwave. Stir in the sweetened condensed milk, then add the vanilla and combine. Fold in the chopped nuts mix well. Spread the mixture into the prepared pan. Flatten the mixture lightly with lightly buttered hands. Cover with plastic wrap and let set until firm, 4-5 hours at room temperature. Chill 30 minutes then cut. Enjoy!
Easy to make and delicious! I used 85% cocoa bars as my family loves dark chocolate. Thank you for the recipe, Rosemary.
Hi Mariel, thanks so much, so glad you and your family enjoyed it. We like dark chocolate too. Happy Holidays!
What brand is high-quality chocolate?
Hi Amanda, make sure there is at least 45% cocoa solids in the chocolate. The one I use has 54% cocoa included. Hope that helps.