Walnut Fudge – a delicious recipe with semisweet chocolate, condensed milk, butter, kosher salt, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Line an 8-inch square baking pan with a strip of wax or parchment paper, leaving an overhang on two sides.
2
2. In a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, heat the chocolate, condensed milk, butter, and salt, stirring occasionally, until smooth.
3
3. Stir in the walnuts.
4
4. Pour the chocolate mixture into the prepared pan and chill, uncovered, until firm, at least 4 hours and up to 3 days.
5
5. Run a knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the fudge out of the pan. Cut into 64 1-inch squares.
6
6. Serve chilled.
7
7. Storage suggestion: Keep the fudge refrigerated, in an airtight container, for 2 weeks.
1985
kcal
Calories
178
g
Fat
87
g
Carbs
23
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 5 ingredients. The key ingredients include: 1 lb. semisweet chocolate, chopped, 14 ounce can sweetened condensed milk, 4 T. unsalted butter, 3/4 t. kosher salt, and more.
Yes, 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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