Easy Chocolate Walnut Fudge

This easy Chocolate Walnut Fudge is rich, creamy, and full of mouth-watering chocolate flavour. It truly is a holiday classic treat, made simple with only six ingredients. Mix up this classic no fail fudge recipe in less than ten minutes, no thermometers required!

I usually start my holiday baking in November with easy make ahead recipes like Better Than Pecan Pie Cookies and our family favourite Mini Cherry Cheesecakes. However, it’s simply not Christmas without at least one fudge on the treat platter!

Chocolate Walnut Fudge

There is a special kind of magic found in the perfect square of Chocolate Walnut Fudge. It is a delicious balance between the melt-in-your-mouth richness of the chocolate and the satisfying crunch of toasted walnuts that makes this treat a timeless classic.

Whether you are looking to recreate a nostalgic holiday tradition, needing a standout addition to a gift basket, or simply satisfying a decadent craving, this recipe delivers that old-fashioned fudge flavour and texture with surprisingly little effort.

This classic chocolate fudge recipe brings back some great childhood memories. My mom never had a sweet tooth and did not enjoy baking for Christmas. However, she always made this fudge for my dad who LOVES any thing sweet. The last time I was home I took the time to search in her recipe box for this recipe and I’m so glad I found it!

She loves this chocolate walnut fudge recipe because it’s not one of those recipes where you need a thermometer to decipher when the mixture reaches the right temperature. All you need to do is melt some chocolate chips with sweetened condensed milk and stir in the rest of the ingredients. It won’t get grainy or melt… it’s the perfect NO FAIL fudge recipe!

Fudge Making 101

Classic fudge (the kind you need a thermometer for) is a sweet confection, or candy made from sugar, butter and dairy, often flavoured with chocolate, vanilla, maple, or peanut butter. It is softer than tempered chocolate yet harder than fondant icing with a distinct creamy texture.

The fudge making process requires the sugar mixture to be heated to ‘soft ball stage’ (from 235 °F (113 °C) to 240 °F (116 °C)). At this point butter is added and the mixture cooled slightly before it is beaten to a thick and creamy texture.

Today’s fudge recipe is easier and does not require a thermometer, double boiler, or intense beating to achieve a creamy texture.

Ingredients for Chocolate Walnut Fudge

You’ll notice there is no granulated sugar or butter in this recipe. This is a shortcut recipe where the sugar has already been dissolved in the condensed milk, and the marshmallow fluff provides that essential fudge texture.

• Sweetened Condensed Milk
• Semi Sweet Chocolate Chips
• Marshmallow Creme
• Walnuts
• Vanilla Extract
• Finishing Salt

Be sure to buy the sweet full fat condensed milk and not evaporated milk, which is just milk boiled down and condensed with no sugar added. They are not interchangeable in recipes.

Marshmallow creme comes in a jar and is essentially melted marshmallows in stable form.

Use fresh walnuts, real vanilla extract, and your favourite finishing salt, or Kosher salt to finish the fudge.

How to Make Chocolate Walnut Fudge

To begin, line an 8 x 8 or 9 x 9 inch square baking dish with parchment paper. Note: the large baking dish will result in smaller squares.

Next, melt the semi-sweet chocolate chips with the sweetened condensed milk in a saucepan until it is completely smooth. Remove the saucepan from the heat and stir in the marshmallow creme, vanilla, and 1 cup of chopped walnuts.

Pour fudge mixture into prepared baking dish, sprinkle the rest of the chopped walnuts and the kosher salt on top. Let it set in the fridge, about 2 hours. Remove from the fridge, cut into pieces, and enjoy!

Recipe Tips and Tricks

Toast the Walnuts

This is the single biggest flavour upgrade you can make. Raw walnuts can be slightly bitter and waxy. Toasting the walnuts releases their natural oils and enhances the crunch which allows their flavour through the sweetness of the chocolate.

How to do it: Spread walnut halves on a baking sheet and bake at 350F for 5–8 minutes until fragrant. Let them cool completely before stirring them into the fudge to keep them crunchy.

The Perfect Slice

Fudge is dense and can crack if you try to cut it roughly. Always allow the fudge to cool completely before slicing into squares.

Line your pan: Always use parchment paper or aluminum foil with an overhang (handles) to lift the entire block out of the pan once set.

Warm the knife: Run a sharp chef’s knife under hot water and dry it off. The heat will melt through the chocolate butterfat cleanly, giving you sharp, professional edges.

Frequently Asked Questions

• Can I omit the walnuts? Yes, but then it would simply be a marshmallow chocolate fudge, rather than chocolate walnut fudge.
• Can I omit the marshmallow creme? Yes, but please note the fudge will be harder and less squishy without the marshmallow creme.
• Do I have to add the salt and walnuts on top? You don’t have to, but the salt actually helps bring the sweetness in the fudge and tastes better with it than without. But if you’re on a low sodium diet, feel free to omit the salt.
• Why do I need to use parchment paper? Parchment paper simply makes cleaning up a lot easier. If you prefer to grease your pan instead, that’s fine.

How to Store Chocolate Walnut Fudge

Store fudge at room temperature up to 24 hours in an airtight container, or in an airtight container in the fridge for up to 1 week.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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