Chocolate Walnut Fudge
This creamy, old-fashioned Chocolate Walnut Fudge is one of our favorite homemade candy recipes to make and share, especially at the holidays. It's my favorite ultra smooth and rich fudge base with plenty of walnuts mixed in.
Servings: 50 Squares
Calories: 190kcal
Equipment
Ingredients
- 1 cup cold salted butter, cubed
- 1 ¼ cups milk chocolate chips
- 1 ¼ cups semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) can evaporated milk
- 4 cups granulated sugar
- 2 ¼ cups mini marshmallows
- 2 ½ cups walnuts, coarsely chopped
Instructions
- Prepare a 9x13-inch pan by lining it with an aluminum foil or parchment paper sling and rubbing the foil with a stick of cold butter. Measure and set aside the butter, chocolate chips, and vanilla.
- Combine the sugar, evaporated milk, and marshmallows in a large, heavy-bottomed saucepan and stir over medium heat until it comes to a boil.
- Continue to cook and stir over medium heat for 8-10 minutes using a long-handled wooden spoon or heat-resistant spatula, making sure to scrape the bottom and sides of the pan to prevent burning. I like to use a candy thermometer to make sure the temperature reaches 235-240 degrees F. The mixture is ready when it is a light golden brown color.
- Remove the pan from the heat and stir in the butter, chocolate chips, and vanilla. Mix well until everything is completely melted and smooth, then stir in walnuts and pour the hot fudge into the prepared pan.
- Chill for 2-3 hours in the fridge until set. When completely cooled, lift the fudge slab out of the pan with the foil or parchment paper sling and cut into bricks or smaller squares for sharing or serving.
- Keep the fudge wrapped in plastic wrap, foil, or in an airtight container on the counter or in the fridge.
Notes
- Cooking Temperature & Time: The cooking temperature makes a difference. If you are on the lower side of medium, the fudge might take a little longer. If you are on the hotter side of medium, it will cook faster and you might notice more browned bits floating to the surface while you stir. This is why I like to use a candy thermometer to know just when my fudge is ready to add the butter and chocolate.
- High-altitude adjustment: You may need to decrease the temperature target by 2 degrees F for each 1,000 feet of altitude. So if you are making this in Utah at around 4,000 feet above sea level, for example, you may try targeting 230-235 degrees F instead of 235-240.
- Best Chocolate To Use: You can swap the milk chocolate for all semisweet chocolate, or use white or dark chocolate chips to change up the flavor of the fudge base. I made this batch of fudge with Nestle milk chocolate chips and Costco semisweet chocolate chips and they worked great. I also like Ghiradelli.
Nutrition
Calories: 190kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 74mg | Fiber: 1g | Sugar: 21g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg