Old-Fashioned Chocolate Walnut Fudge

Every Christmas cookie tray needs a few squares of fudge tucked between the cookies. This is the easy, old-fashioned kind that home cooks have made for generations: chocolate chips melted with a can of sweetened condensed milk and a little butter, finished with vanilla and toasted walnuts. There’s no candy thermometer and no soft-ball stage to worry about, and it’s ready to chill in about 10 minutes.

The one rule is low heat and patience, so the chocolate melts smooth instead of turning grainy. Cut it into small squares, because it’s rich. It packs beautifully into gift tins alongside our Snowball Cookies and Chocolate Crinkle Cookies.

Old-Fashioned Chocolate Walnut Fudge

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Rich, creamy chocolate fudge with crunchy walnuts, made the easy old-fashioned way with sweetened condensed milk. No candy thermometer, five ingredients, and perfect for Christmas cookie trays and gift tins.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 64 small squares

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 3 cups semisweet chocolate chips about 18 ounces
• 1 can sweetened condensed milk 14 ounces (not evaporated milk)
• 2 tablespoons butter plus a little for the pan
• 1 1/2 teaspoons vanilla extract
• 1 pinch salt
• 1 cup walnuts toasted and chopped, optional

Method

 

1. Line an 8×8-inch pan with foil or parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Lightly butter the lining.
2. Put the chocolate chips, sweetened condensed milk and butter in a medium heavy saucepan over low heat. Stir constantly with a rubber spatula until the chips are completely melted and the mixture is smooth and glossy, about 4 to 5 minutes. Don’t rush it with higher heat, or the chocolate can scorch and turn grainy.
3. Take the pan off the heat and stir in the vanilla and salt, then fold in the walnuts.
4. Scrape the fudge into the lined pan and smooth the top with the spatula.
5. Refrigerate for at least 2 hours, until firm.
6. Lift the fudge out of the pan using the overhang, peel off the lining and cut into 1-inch squares with a large sharp knife, wiping the blade clean between cuts.

Notes

Microwave method. Melt the chips, condensed milk and butter in a large microwave-safe bowl in 30-second bursts, stirring well after each, until smooth. Then continue with the vanilla, salt and walnuts.

Variations. Swap the walnuts for pecans, stir in 1/2 teaspoon peppermint extract instead of the nuts for a holiday mint fudge, or top with a sprinkle of crushed candy canes before chilling.

Storing and gifting. Keep fudge in an airtight container in the refrigerator for up to 2 weeks, with parchment between layers, or freeze for up to 3 months. Let it sit at room temperature for 15 minutes before serving.

Time. Total time includes 2 hours of chilling.

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Shopping list

Pantry

• 18 oz semisweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• Vanilla extract
• Salt
• 1 cup walnuts (optional)

Dairy

• Butter