Description
Made with semi-sweet and 60% bittersweet chocolate, sweetened condensed milk, butter, and toasted walnuts, this foolproof chocolate walnut fudge takes 10 minutes on the stove with no candy thermometer required.
Ingredients
Scale
Creamy Chocolate Walnut Fudge
- 1 and 1/2 cups (170g) walnut halves, coarsely chopped and divided
- 2 cups (12 oz; 340g) quality semi-sweet chocolate chips or chopped bars
- 1 cup (6 oz; 170g) 60% bittersweet chocolate baking bar, finely chopped
- 1 can (14 oz; 396g) sweetened condensed milk (not evaporated milk)
- 4 Tablespoons (56g) unsalted butter, cut into cubes
- 1/4 teaspoon fine sea salt
- 1 and 1/2 teaspoons (7ml) pure vanilla extract
- 1/2 teaspoon flaky sea salt, for topping (optional)
Instructions
- Line the pan and toast the walnuts: Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on all sides. In a dry skillet over medium heat, toast the chopped walnuts for 4 to 5 minutes, stirring often, until fragrant. Transfer to a plate to cool slightly.
- Melt the chocolate and condensed milk: In a heavy medium saucepan over the lowest heat setting, combine the semi-sweet chocolate, bittersweet chocolate, sweetened condensed milk, cubed butter, and fine sea salt. Stir constantly with a silicone spatula for 4 to 5 minutes just until melted and glossy (do not let it simmer or boil).
- Fold in vanilla and walnuts: Remove the pan from the heat immediately. Stir in the pure vanilla extract and 1 cup (113g) of the toasted walnuts.
- Spread into the pan: Scrape the warm fudge into the prepared 8×8-inch pan and spread into an even layer with your spatula. Scatter the remaining 1/2 cup toasted walnuts and flaky sea salt over top, pressing lightly so they adhere.
- Chill until firm: Refrigerate uncovered for 3 hours until completely set.
- Lift and slice: Use the parchment overhang to lift the fudge block onto a cutting board. Using a sharp chef’s knife warmed under hot water and wiped dry between cuts, slice into 6 rows by 6 rows for 36 squares.
Notes
- Make Ahead & Freezing Instructions: Store cut fudge squares in an airtight container layered with wax or parchment paper at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge.
- Special Tools: 8×8-Inch Metal Baking Pan | Parchment Paper | Heavy Saucepan | Silicone Spatula | Sharp Chef’s Knife.
- Nut-Free Option: Simply omit the walnuts or replace them with crushed peppermint candy canes or toasted pecans.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop / No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 128
- Sugar: 12g
- Sodium: 38mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg