This recipe for Creamy Chocolate Walnut Fudge is easy to make and turns out the most delicious fudge recipe ever!
If you’re looking for a great, classic fudge recipe… one that is just like the kind you find in a good candy shop, this is it. It’s totally creamy, and it has pieces of toasted walnut inside. It’s a fantastic, traditional recipe for chocolate walnut fudge.
Ingredients Needed:
- granulated white sugar
- marshmallow creme
- evaporated milk
- butter
- salt
- semisweet chocolate chips
- milk chocolate chips
- chopped walnuts
- vanilla extract
How to make Creamy Chocolate Walnut Fudge:
The complete, printable recipe is at the end of this post.
- Line an 8×8-inch pyrex pan with parchment paper that comes up the sides.
- In a large saucepan, combine the sugar, evaporated milk, butter and salt. Bring to a full boil, stir in the marshmallow creme and boil for 5 minutes, stirring constantly.
- Remove from heat, stir in all of the chocolate chips until melted and the mixture is smooth. Stir in the nuts and vanilla. Pour into the prepared pan; chill in the fridge until firm.
Recipe Tip!
How to toast walnuts: Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and smell toasted—about 5 minutes.
Transfer the walnuts to a plate or cutting board where they can stay in a single layer to help them cool evenly.
Note about the nuts:
It’s okay to substitute pecans or almonds for the walnuts, if you’d like. Or you can leave out the nuts entirely.
How to store fudge:
To store fudge, place it in an airtight container at room temperature for up to one week. If you need to store it longer, refrigerate it for up to 3 weeks. For even longer storage, freeze it for up to 3 months. Be sure to wrap the fudge in wax paper or plastic wrap before placing it in the container to prevent sticking.
Best Fudge Recipes:
Creamy Chocolate Walnut Fudge
Ingredients
- 1½ cups granulated white sugar
- One 7-ounce jar marshmallow creme
- ⅔ cup evaporated milk
- 4 tablespoons butter
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- ½ cup chopped walnuts, toasted
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8-inch pyrex pan with parchment paper that comes up the sides.
- In a large saucepan, combine the sugar, evaporated milk, butter and salt. Bring to a full boil, stir in the marshmallow creme and boil for 5 minutes, stirring constantly.
- Remove from heat, stir in all of the chocolate chips until melted and the mixture is smooth. Stir in the nuts and vanilla. Pour into the prepared pan; chill in the fridge until firm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
