Chocolate Walnut Fudge

24 servings
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 15 minutes

Chocolate Walnut Fudge made with ONLY 4 ingredients, butter, chocolate, condensed milk, and walnuts, is the perfect indulgent treat for the weekend!

This chocolate walnut fudge is a classic no bake dessert like Chocolate Fudge, Buckeye Balls, Oreo Balls and Chocolate Truffles.


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!


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.


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.


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.

Chocolate Fudge with Walnut Chunks


  • Crushed candy
  • Marshmallows (or melted marshmallow drizzled on)
  • Other nuts like almonds or pecans
  • Peanut butter frosting
  • Toffee
  • Toasted coconut flakes



  • 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 Fudge with Walnuts

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Chocolate Walnut Fudge

Chocolate Walnut Fudge made with ONLY 4 ingredients, butter, chocolate, condensed milk, and walnuts, is the perfect indulgent treat for the weekend!
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


  • 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.


Calories: 248kcal | Carbohydrates: 21g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 21mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 185IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.6mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. It will be thinner but the consistency will be the same so you can just cut larger pieces (or double the recipe!)

      1. Could not get fudge to set up, and was wondering if one can of sweetened condensed milk would’ve worked instead of two

  1. I just set mine in the fridge to set! Super excited to see how yummy they are! Thank you so much for sharing this recipe!

  2. Can’t give a review do to fudge would not set up . Followed instructions and even left in refrigerator for 6hrs and still not set.

  3. Just a question… is it really 2 14 oz condensed milk? I have done lots of other kinds just want to make sure.

  4. Sabrina, thank you so much! This is the easiest fudge I have ever made. And it tastes fantastic, I have had way too much already. ?

    1. Did the chocolate fully melt and stir completely smooth? If it was only luke warm and not quite hot enough it may have needed to be melted more.

    1. Yes though it might not need the full 2 minutes. You’re just microwaving it until it has a smooth texture. If it’s less, it’ll take less time to achieve that. Good luck!

  5. Easy enough for a Dad to do. Made a batch last night, and the wife says it’s as good as what you would spend $3.50 a small square. I delivered a small plate to a couple of other family members, and they too thought it was great. Nice and creamy texture with some pecans. A very yummy treat. Thank you for sharing.

    1. I’m so glad you all enjoyed it! It definitely is more budget friendly than buying it from a store.

  6. This looks very good!!! Thank you so much for posting the recipe. I was just wondering when you say to ‘melt gently, then mix well with the remaining ingredients’, can you use, say, a whisk by hand to mix or do you mean to use an electric mixer or does it matter?

    1. First time making fudge, but won’t be my last. This recipe was too easy to be real. I like this fudge better than the small expensive squares I’ve purchased at high end shops. I’m so happy right now. ??

    2. First time making fudge, but won’t be my last. This recipe was too easy to be real. I like this fudge better than the small expensive squares I’ve purchased at high end shops. I’m so happy right now.

  7. And, what’s more, is that it’s definitely diabetic friendly just all recipes are from E-cookbook!

  8. Oh gosh, this is one of my favorite ways to eat fudge. Walnuts are the perfect addition to this!

  9. They look fantastic! I’m sure this will quickly disappear on our house, can’t wait to try!