This Walnut Chocolate Fudge checks all the boxes of what you expect fudge to be! The combination of dreamy, creamy fudge laced with walnuts as well as topped with them, brings you the ultimate slice of chocolate bliss!
While Walnut Chocolate Fudge is a standout treat, it still fits in perfectly with all of the other desserts you’ve been serving up this holiday season! These are great for wrapping in decorative cellophane, tied off with a bow, and then shared with neighbors and co-workers!
If there is ever a time to try out a new recipe let it be now, this Chocolate Fudge will not disappoint! Grab the 5 ingredients plus your walnuts, skip the candy thermometer, and jump right to making this Walnut Fudge.
Then try out more fudge recipes like my Peanut Butter Fudge and Nutella Rocky Road Fudge!
Walnut Chocolate Fudge Ingredients
The base of the chocolate fudge is made with basic ingredients you’re likely to have on hand at home: granulated sugar, salted butter, evaporated milk, semi-sweet chocolate chips, and marshmallow creme or fluff.
For a sweeter tasting fudge try using milk chocolate chips!
The ingredient that really makes this recipe stand out is the walnuts! They’re studded throughout the chocolate fudge and sprinkled over the top for good measure! However, you can leave them out if you just want a classic chocolate fudge.
How To Make Walnut Fudge
Using parchment paper line your baking dish, leaving 1 to 2 inches going over the sides, and set it aside. In a large heavy-bottomed saucepan melt the butter, sugar, and evaporated milk together over medium-high heat, stirring it continuously (Photo 1).
Once the mixture begins to boil over medium heat, it will begin to foam. Use the “foam” look as a rule of thumb, since the fudge mixture won’t set if it’s not at the right heat (Photo 2).
After it begins to foam remove from heat and add in the chocolate chips and marshmallow creme (Photos 3 & 4). Stir it all together with a rubber spatula to combine (Photo 5).
When both are melted into the mixture (Photo 6) take ¾ cup of the chopped walnuts and dump them in (Photo 7). Then quickly and evenly pour the chocolate walnut fudge into your prepared pan (Photo 8).
Spread the remaining chopped walnuts over the top, pressing them gently into the fudge. Allow the fudge to cool completely at room temperature until it sets (Photo 9).
Keep the fudge stored in an airtight container to prevent it from drying out, refrigeration isn’t necessary!
What Pan Size Should I Use?
I recommend using either a 9×13-inch or 8×8-inch pan. For thicker fudge use the smaller pan and to thin the fudge out use the larger pan.
Shelf Life
This Walnut fudge will keep in an airtight container at room temperature for up to 2 weeks. Whereas if kept in the freezer it will last up to 3 months. Make sure to freeze in a freezer-safe container.
Wax Paper Vs Parchment Paper
When pouring the hot fudge onto the prepared pan it should be lined with parchment paper and not wax. Parchment paper can withstand heat while wax paper cannot.
I love that you can use this recipe for Walnut Fudge or just plain Chocolate Fudge. This makes it easy to make it half and half, pleasing most people with just one recipe! Here are some other chocolate recipes to try as well!
- Buche de Noel Chocolate Yule Log – A Christmas dessert staple that’s a showstopper!
- Double Chocolate Chip Cookies – An easy cookie made of instant chocolate pudding mix!
- Chocolate Cream Pie – Silky chocolate filling in a graham cracker crust topped with whipped cream!
- Homemade French Hot Chocolate – The perfect rich and creamy winter drink!
- Kahlua Chocolate Poke Cake – This ultimate boozy cake is baked in, soaked in, and frosted with Kahlua!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Chocolate Fudge with Walnuts
Ingredients
- 3 cups granulated sugar
- ¾ cup salted butter softened
- 5 ounces evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow creme or fluff
- 1 cup chopped walnuts divided
Instructions
- Line a 9×13-inch or 8×8-inch pan or baking dish (see notes) with parchment paper, leaving an inch or two going over the sides.
- Using a heavy medium or large saucepan, melt the butter with the sugar and evaporated milk. Keep the mixture on medium-high heat, until it begins to boil. Keep stirring on medium heat, until it begins to foam, for about 1 to 2 minutes. (If you don’t get the mixture to the right heat, it won’t set. So use the “foam” look as a rule of thumb).
- Once the milk and sugar mixture has begun to foam, remove the saucepan from heat. Stir in the chocolate chips and marshmallow creme until they melt. The chocolate will melt pretty quickly, so use a rubber spatula or wooden spoon to combine the melted creme with the chocolate.
- Once both have melted into the mixture, stir in ¾ cup of the chopped walnuts, if using. Quickly pour the chocolate mixture into the lined pan or baking dish, and then spread it out evenly. Sprinkle the top of the fudge with the remaining ¼ cup of walnuts, and gently press them into the mixture.
- Allow the fudge to cool at room temperature until it sets. Cut into 1×1-inch squares. To prevent your fudge from drying out, keep it stored in an airtight container. You can refrigerate, but it is not necessary.
Notes
- I have made this fudge using both pan sizes, and it works either way. The large pan makes the fudge thinner, and if gift-giving, I would suggest this size. It is easy to cut into 1×1-inch squares. The 8×8 pan gives a thicker fudge, which is really pretty on a dessert table.
- I used ¾ cup of chopped walnuts and then added ¼ cup, sprinkled on top. My family likes a lot of chopped nuts in fudge, so we add enough so you get some in each bite. This is our personal preference. If you prefer less, change the amount to ½ cup.
- You can also sprinkle sea salt on top or leave toppings off.
- You can also leave the walnuts out if you just want plain chocolate fudge.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Comments & Reviews
Elise says
I’ve been making the recipe from a Chocolate Book from Hershey from 1979 for about 40 years! It uses marshmallows and had you boil all the ingredients except the chocolate and vanilla (including the marshmallows!) for 5 minutes. I usually double it. This is the first year I have had any issues with it! Ever!!!
An oil or oily liquid seems to appear on top after I pour it, and it seems dry and cracks when I cut it. Is it because of when I added the marshmallows, or because I didn’t use marshmallow crème?
Rebecca Hubbell says
Hi Elise, is your question related to my recipe or the one in the Hershey one in your book?
Gezebel says
This is the recipe on the back of marshmallow fluff. It’s been printed on it for decades. We’ve made this since the 1980’s. Please give credit to the actual recipe.
Rebecca Hubbell says
They are actually quite different. Mine has more sugar, butter, and walnuts and does not have vanilla or salt in it. Fudge only has a handful of ingredients and therefore will be similar, but they are not the same recipe and you can see the original Marshmallow Fluff recipe here: https://marshmallowfluff.com/never-fail-fudge/