It’s officially fudge season and this Chocolate Walnut Fudge is the best recipe I’ve tried! Sweet, chewy yet soft and studded with buttery walnuts, they’re super chocolaty and delicious!
So okay, I don’t know if fudge actually has a “season” per se, but in my opinion it does and we are officially in fudge season!
Growing up every year we’d go to a local network of apple orchards called Apple Hill, about an hour outside of Sacramento. It’s just a nice little day-trip escape where the weather’s usually a little cooler, you can peruse local artists’ shops and grab some apple cider and apple pie! They also have this little shop called the “Fudge Shop” where you can get AMAZING caramel apples and just about any kind of fudge you can dream of.
Despite the fact that they offer a plethora of fudge flavors, I am very traditional and love nothing more than a chocolate nut fudge. I personally think the combination of silky, creamy chocolate and nutty, buttery nuts are just too irresistible, so I never venture to try a more adventurous flavor.
This Chocolate Walnut Fudge is going to be a go-to recipe for the holiday season since you can cut them into small enough pieces to stretch the recipe for gifts or parties! Place them in a wax-paper-lined small trinket box to give away or arrange them on a dessert-themed “charcuterie” board for a get-together. Super simple to make, it comes together pretty quickly and tastes AMAZING!
This fudge has two types of chocolate for a good, well-rounded chocolate flavor: semi-sweet and milk chocolate. You can use all of one or the other, but I like the depth using two different kinds gives the fudge. This is a typical fudge recipe using evaporated milk (make sure you’re using evaporated and not sweetened condensed!) and marshmallow creme. In fact, you probably already have most of the ingredients on hand! For this particular recipe, I used walnuts – but pecans, almonds or hazelnuts would be equally delicious. If using almonds or hazelnuts, chop them smaller since they aren’t as soft as pecans or walnuts.
Rich, soft yet chewy, chocolaty Chocolate Walnut Fudge. Tis the season!
*adapted from AllRecipes
Best Ever Chocolate Walnut Fudge
Ingredients
- 1½ cups granulated white sugar
- 7 oz (One jar) marshmallow creme
- ⅔ cup evaporated milk
- 4 Tbsp unsalted butter cut into pieces
- 1/4 tsp salt
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 tsp vanilla extract
- ⅔ cup chopped walnuts
Instructions
- Line an 8x8 square pan with foil. Lightly grease the foil with cooking spray; set aside.
- In a large heavy bottomed saucepan, add the granulated sugar, marshmallow creme, evaporated milk. butter, and salt. Bring to a boil over medium heat and cook, stirring constantly while it boils for 5 minutes.
- Remove the saucepan from the heat and stir in the milk and semi-sweet chocolate chips and vanilla extract until chocolate melts fully and mixture is smooth. Stir in the chopped walnuts until just barely combined.
- Pour the chocolate fudge mixture into the prepared pan and smooth it into an even layer. Refrigerate for at least 2 hours or until firm before cutting into small squares.
Notes
You are going to love this super chocolaty, nutty fudge!
Have a super sweet day!
xo, Hayley
Old hunter woman says
I have been making fantasy fudge for 50 years..I usually use pecans..super easy & yummy
Susan says
Hi , just made the fudge but worried it’s not going to turn out , when I took off heat and added chips it was very stiff not smooth at all . Is that normal ?
thedomesticrebel says
Hi Susan, yes, it is quite stiff!
Susan says
Hi, fudge did not turn out ! I used another recipe close to yours which did turn out ! I think 3 cups of chips in your recipe was just too much , the recipe I used only uses 1 cup of chips . Just wanted to let you know , maybe if there was a misprint?
Bill says
Milk is not included in the ingredients (evaporated milk is, not regular milk). How much milk do you add with the chocolate chips?
thedomesticrebel says
Hi Bill, you do not add milk to the chocolate chips. You use milk chocolate chips and semi-sweet chocolate chips and add that to the thickened and cooked mixture.
Bill says
AH I see that now. Thanks!
robert says
I have been using this recipe for years turns out every time, I also use various types of chips 3 cups like peanut butter, or white, caramel chips, in place of chocolate chips. or instead of vanilla use 1 tsp cherry oil or orange oil.