Chocolate Walnut Fudge made with ONLY 4 ingredients, butter, chocolate, condensed milk, and walnuts, is the perfect indulgent treat for the weekend!
CHOCOLATE WALNUT FUDGE
Chocolate Walnut Fudge is the PERFECT dessert for any party or holiday, made with only 4 ingredients and is really quick to throw together. This fudge is made in the microwave in almost no time at all, and uses sweetened condensed milk, chocolate chips, and butter to make the fudge extra creamy.
You can top with extra walnuts, or try drizzling with caramel sauce and flakey salt. This fudge is also kid-friendly because it only takes a few steps to make, and they love to help decorate. You can also add flavor like vanilla or almond if you want to make different types of fudge!
HOW DO YOU STORE CHOCOLATE WALNUT FUDGE?
Chocolate walnut fudge can be kept on the counter for up to a week, in an airtight container. I recommend using parchment paper between each layer, to keep the fudge from sticking. You can also store fudge in the refrigerator, but it won’t be as soft as it would if it were at room temperature.
CAN YOU FREEZE CHOCOLATE WALNUT FUDGE?
Chocolate fudge can be frozen when wrapped tightly in plastic wrap and tinfoil, or sealed in an airtight container. It should last a few months, and can be defrosted at room temperature.
HOW DO YOU MELT CHOCOLATE FOR FUDGE?
I like to use milk chocolate chips for this recipe, but you can also use dark chocolate or white chocolate chips. Melt them with the butter in a microwave-safe bowl in 30 second increments, stirring between each time, until it’s smooth and creamy. If the chocolate isn’t turning out, add a drop or two of coconut oil to smooth it out.
You can also make a double boiler by placing a glass bowl on top of a saucepan of water, whisking the chocolate with the butter and condensed milk until it’s combined.
WHAT ELSE CAN YOU TOP CHOCOLATE WALNUT FUDGE WITH?
- Crushed candy
- Marshmallows (or melted marshmallow drizzled on)
- Other nuts like almonds or pecans
- Peanut butter frosting
- Toasted coconut flakes
MORE HOLIDAY CHOCOLATE RECIPES
- Chocolate Cake Roll (Swiss Roll)
- Chocolate Covered Peanut Butter Pretzels
- Chocolate Covered Almonds
- Chocolate Covered Caramels
- Chocolate Covered Oreos
TIPS FOR MAKING CHOCOLATE WALNUT FUDGE
- This fudge needs to set in the refrigerator for 3-4 hours before it’s ready. Make sure you let it rest for the full time. Do not set the fudge in the freezer, as it will only freeze instead of setting properly.
- Add a teaspoon of vanilla extract to add some flavor to the chocolate. Also try peppermint extract with crushed peppermint candies for a crunchy indulgent holiday recipe.
- You can line the prepared pan with parchment paper or wax paper just to make sure the fudge doesn’t stick. I like to line the pan even if it’s nonstick, because this fudge can be hard to get up.
- You can chop the walnuts coarsely by hand, or pulse them in the food processor to speed up the process.
- Do not use regular milk in place of the sweetened condensed milk, or the chocolate fudge might not set correctly.
- If you’re having trouble cutting into the finished fudge, try dipping the knife in hot water and drying completely to heat it up before slicing into the dessert.
Chocolate Walnut Fudge
- Yield: 24 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/2 cup unsalted butter
- 4 cups milk chocolate chips (about 2 bags)
- 2 cans sweetened condensed milk (14 ounce cans)
- 2 cups chopped walnuts
Note: click on times in the instructions to start a kitchen timer while cooking.
- Wipe down a piece of foil with the wrapper of the stick of butter, then line a deep 8x8 pan (if you don't have a deep one use 9x13) with it.
- Add the butter to a large microwave safe bowl and melt gently then mix well with the remaining ingredients.
Melt in the microwave until smooth in 30 second increments (2 minutes total), mix in the walnuts, then pour into the greased aluminum lined pan and refrigerate until set, about 3-4 hours.
Yield: 24 servings, Amount per serving: 248 calories, Calories: 248g, Carbohydrates: 21g, Protein: 2g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 14mg, Sodium: 21mg, Potassium: 42mg, Fiber: 1g, Sugar: 19g, Vitamin A: 3.7g, Vitamin C: 0.4g, Calcium: 4.5g, Iron: 3.6g
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