The first time I made this Chocolate Walnut Fudge, my entire kitchen felt like it had been wrapped in a warm, cocoa-scented hug. I remember standing over the pot, watching the chocolate melt into the sweetened condensed milk, and I swear the aroma alone made me feel like a kid on Christmas morning again. It’s one of those recipes that instantly transports you back to simpler times—the holidays, family gatherings, and those nostalgic moments when homemade fudge felt like the ultimate treat. I fell completely in love with how quick, easy, and unbelievably delicious it was, and ever since then, it’s become my go-to recipe whenever I want something decadent without spending hours in the kitchen.
Ingredients
- 3 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 4 tablespoons butter, cubed
- 1 teaspoon vanilla extract
- 1½ cups walnuts, roughly chopped
- ¼ cup walnuts, roughly chopped (for topping)
Whenever I make this recipe, I always remind myself not to swap out the sweetened condensed milk for evaporated milk—they are NOT the same, and trust me, it will not set right. Semi-sweet chocolate chips give the perfect balance of richness without being overwhelming, but you can use dark chocolate if you like a deeper flavor. As for the walnuts, make sure they’re fresh; nuts go stale faster than people think. I always chop mine by hand so I can control the texture, and I prefer leaving some larger pieces for that satisfying crunch. And whatever you do, don’t skip the vanilla—it truly enhances the chocolate in the best way.
Equipment Needed
- Medium saucepan
- Heatproof spatula or wooden spoon
- 8×8 baking pan
- Parchment paper
- Knife and cutting board
A parchment-lined baking pan is essential here because this fudge loves to cling to anything it touches. I once tried making it in an unlined metal pan, thinking I could just “pry it out later”—big mistake. Now I always leave a parchment overhang so I can lift the entire slab of fudge out cleanly. A silicone spatula is great for scraping down the sides of the pot since this mixture thickens quickly, and a sturdy saucepan ensures even melting without scorching. You don’t need fancy equipment at all, which is one of the reasons I adore this recipe.
Step-by-Step Instructions
When I start making this fudge, I always begin by lining my baking pan with parchment paper. This tiny step takes less than a minute but saves me so much frustration later. Once the pan is ready, I set it aside and grab a medium saucepan. I pour in the sweetened condensed milk first, then add the butter cubes on top. The warmth from the milk helps soften the butter slowly, and it prevents any accidental scorching.
Next, I add in the chocolate chips and turn the stove to low heat. This is the moment the magic begins. The chocolate starts melting almost instantly, and I stir gently with a spatula to help everything come together. The mixture gets glossy and thick, and honestly, it takes all my willpower not to taste it right from the pot. The key here is low and slow—high heat can make the chocolate seize, and once chocolate seizes, there’s no saving it. I learned that lesson when I impatiently cranked the heat up once and ended up with a grainy mess.
As soon as the chocolate is fully melted and silky smooth, I turn off the heat and stir in the vanilla. The aroma blooms instantly, and it deepens the fudge flavor beautifully. Then I gently fold in the chopped walnuts, making sure they’re evenly distributed throughout the mixture. I love the contrast of textures—the creamy base and those crunchy walnut pieces truly complement each other. Once everything is mixed, I scrape the fudge into the lined pan, smoothing it into the corners.(See the next page below to continue…)