Home > Recipes > Desserts > Candy Recipes > Chocolate Walnut Fudge
by Michelle
December 7, 2010 (updated Feb 16, 2020)
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5 (1 rating)[donotprint]
Last year the cool weather was refusing to go away and I was daydreaming about sunny days at the beach. And you can’t go to the beach and not enjoy some fudge. At least I can’t. And then I realized that I had never actually made fudge. Shame on me! So I whipped up a batch using a quick and easy fudge recipe that included sweetened condensed milk. It was really good, but I vowed to make honest-to-goodness, old-fashioned fudge around the holidays. That was last year, and the fudge never happened. That would make my deadline quite overdue at this point. Which means one of my very first priorities once the turkey leftovers made their way into the freezer was to grab a wooden spoon and whip up some fudge!
This definitely takes longer than the quick version and demands a little more attention (as well as a candy thermometer) but I think it comes much closer to the flavor that you find at all of those little fudge shops perched up on the boardwalk. Nothing beats that mixture of salty ocean air dancing around in circles with the intoxicating fudge smell. As the snow starts to fall here, I’ll eat my homemade fudge and daydream about dipping my toes in the sand in another few months.
And I’ll probably wrap some of this up in pretty little packages and give it as gifts. While I watch Elf. ‘Tis the season!
One year ago: Chewy Oatmeal-Raisin Cookies[/donotprint]
Chocolate Walnut Fudge
Yield: 64 pieces (about 1½ pounds)
Prep Time: 50 minutes mins
Cook Time: 10 minutes mins
Total Time: 1 hour hr
Homemade fudge with chocolate and walnuts
5 (1 rating)
Print Pin Rate
Ingredients
- 2 cups (400 g) granulated sugar
- ½ cup (118.29 ml) half-and-half
- ½ cup (119 ml) heavy cream
- ¼ cup (85.25 ml) light corn syrup
- ⅛ teaspoon (0.13 teaspoon) salt
- 6 ounces (170.1 g) bittersweet or semisweet chocolate, chopped
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1 cup (117 g) walnuts, coarsely chopped
Instructions
1. Line an 8-inch square baking pan with foil that extends over the sides. Butter the foil and set aside.
2. In a large saucepan, combine the sugar, half-and-half, heavy cream, light corn syrup and salt. Stir over low heat until the sugar is dissolved, about 5 minutes. Bring to a boil and cook, without stirring, for 1 minute. Brush down the sites of the pan with a pastry brush dipped in warm water to remove any sugar crystals that may have formed, and remove from the heat.
3. Stir in the chocolate until melted and completely smooth. Set the pan over medium heat and place a candy thermometer in the pan. Cook the mixture, without stirring, until it reaches 234 degrees F, the soft-ball stage. Remove from the heat.
4. Add the butter and vanilla but just let float on top - do not stir in (stirring at this point can cause graininess).
5. Cool the candy to 110 degrees F by placing the bottom of the pan in cold water to stop the cooking.
6. When it is cool, stir the fudge in the pan with a wooden spoon just until it "snaps" and begins to lose its sheen. (Alternately, transfer the cooled fudge to the bowl of a heavy duty mixer. Using the paddle attachment, beat the fudge on low speed until it begins to thicken and lose its sheen, 5 to 10 minutes. Watch the mixture carefully or it may thicken too much and become unworkable.)
7. Stir in the walnuts. Turn the fudge out into the prepared pan. Smooth the top with an offset spatula, dipping it in hot water as needed. Let stand for at least 1 hour.
8. Use a large knife to score the fudge into 1-inch squares. Cover and refrigerate at least 24 hours.
9. Remove the fudge from the pan and peel off the foil. Use the knife to finish cutting the fudge into squares. The fudge can be stored in an airtight container in the refrigerator for up to 3 weeks. Serve at room temperature.
Calories: 67kcal, Carbohydrates: 9g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 7mg, Potassium: 26mg, Sugar: 8g, Vitamin A: 45IU, Calcium: 7mg, Iron: 0.2mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Snack
Cuisine: American
Originally published December 7, 2010 — (last updated February 16, 2020)
Next Post »Fig and Walnut Biscotti
24 Comments on “Chocolate Walnut Fudge”
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ML — Reply
OMG!!! This fudge is so good! I was looking for a traditional recipe that did not use sweetened condensed milk or marshmallow fluff. Slight modifications because that is what I had on hand: 1/2 cup evaporated milk (left over from PB fudge) and 1/2 cup heavy cream and 3 oz dark chocolate and 3 oz unsweetened chocolate. A tad more work than other recipes, but not hard and well worth it! Wonderful!
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tuna pasta bake — Reply
All you need is love. But a little chocolate now and then doesn’t hurt.
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Julie — Reply
Thanks for the wonderful fudge recipe! I think I may have waited a little too long to score the fudge into pieces, so mine isn’t as pretty as the picture, but it is definitely delicious. The step by step instructions are perfect.
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Julia — Reply
This chocolate walnut fudge sounds incredible! I have never made fudge and it is something that I would like to try this year for the holidays. I love to bake around the holidays…it is my favorite tradition.
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pinksalmonlady — Reply
Love the recipe but not sure what you meant by half and half. I am thinking of giving this a pressie too. Thanks!
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Michelle — Reply
Hi there, I’m not sure what area you live in, but here in the States half-and-half is common. It’s essentially a mix of whole milk and heavy cream. So if you need to substitute, just use equal parts whole milk and heavy cream.
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Luna — Reply
Your making my mouthwater at 10 in the moring!… Delicious. Luna
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Sandra — Reply
Yum, yum and yum!
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Baking Serendipity — Reply
I love eating fudge at Christmas, but have never made my own. Yours looks delicious!
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annie — Reply
I’ve never made fudge before but my mom used to make it every Christmas and it was so good. Maybe I should try my hand at picking up the tradition. It looks like the time and effort put into making the real thing is worth it!
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The Chocolate Priestess — Reply
I want it but I can’t make anything with tree nuts in our house.
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Vicki @ Wilde in the Kitchen — Reply
Personally I like to take a tube of Pringles to the beach, but each their own! :) I’d be happy to eat this fudge any other time though!
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Steph@stephsbitebybite — Reply
Looks fabulous! You just can’t beat a quick fudge recipe!
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Belinda @zomppa — Reply
It is so cold, we might as well stay in and eat fudge!
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Ann — Reply
I love fudge. I’ll have to try my hand at making it!
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Tina from PA — Reply
Can I have some? Please! This looks so good i swear I can smell it! Have you ever had Fudgie Wudgie fudge? They are out of Pittsburgh,they had a stand at our Sam’s club , so I bought a pound,well the next day I went back and got 2 more.
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Paula — Reply
Looks delicious!
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CaSaundra — Reply
Ooo I love all the varieties of fudge floating around during this time of year! I still need to make some for my dad–except he just likes plain ol’ chocolate–borrrring!
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Drick — Reply
that is a really perfect looking fudge – and I know it taste better than even those from fancy baker shops
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Katrina — Reply
Holy cow. I love fudge, and this looks perfect.
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Estela @ Weekly Bite — Reply
I’ve never been good at fudge making. I don’t think I have my technique now down.
I’m definitely trying your recipe! It looks incredible!
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Blog is the New Black — Reply
Oh yum!!!! :)
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Mglòria — Reply
OOOhhh!!!
It looks so appetezing!
Mglòria from Gourmenderies -
the blissful baker — Reply
oh my goodness, that fudge looks absolutely divine!
