Dark Chocolate Walnut Fudge – a delicious recipe with bittersweet chocolate baking, vanilla, sugar, light corn syrup, unsalted butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coat bottom and sides of an 8-inch square glass baking dish with butter; line bottom of dish with parchment paper, leaving 4 to 5 inches extending over each end. Coat parchment with butter.
2
Place chocolate and vanilla in the bowl of a stand mixer. Combine sugar, corn syrup, and 1/2 cup of the half-and-half in a saucepan over medium-high; bring to a boil, stirring until sugar dissolves. Cook, without stirring, until a candy thermometer inserted in mixture registers 230u00b0F, about 15 minutes. Stir in butter, salt, and remaining 3/4 cup half-and-half. Cook, without stirring, until mixture reaches 236u00b0F, about 20 minutes. Pour sugar mixture over chocolate mixture. (Do not stir together.) Let stand until mixture reaches 110u00b0F, about 30 minutes. Beat on medium-low speed until mixture is thick and beginning to become firm, 8 to 10 minutes. Quickly beat in walnuts. Transfer fudge to prepared dish; smooth top. Cover and let stand at room temperature 8 hours or overnight.
3
Using parchment as handles, remove fudge from dish; cut into squares. Store fudge in an airtight container with parchment or wax paper between layers.
871
kcal
Calories
31
g
Fat
148
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (4-oz.) bittersweet chocolate baking bars, finely chopped, 1 teaspoon vanilla extract, 2 1/4 cups granulated sugar, 1/4 cup light corn syrup, and more.
Yes, Dark Chocolate Walnut Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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