Super-Easy Chocolate Walnut Fudge

[Photograph: Yvonne Ruperti]


  • Recipe can be halved and spread into a 9x5-inch loaf pan.
  • Avoid overheating chocolate mixture or chocolate will scorch.
  • Store fudge in refrigerator, in airtight container.
  • Any nut can be substituted for the walnuts.

Super-Easy Chocolate Walnut Fudge

About This Recipe

Yield:makes 81 1-inch pieces, or about 3 pounds fudge
Active time:10 minutes
Total time:2 hours
Special equipment:9x9-inch baking pan, parchment paper, non-stick pan spray. small off-set spatula
This recipe appears in: Chocoholic: Super-Easy Chocolate Walnut Fudge


  • 24 ounces bittersweet chocolate, finely chopped
  • 21 ounces sweetened condensed milk
  • 3 ounces unsweetened chocolate, finely chopped
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 2 cups chopped walnuts (optional)


  1. 1

    Lightly spray 9x9-inch baking pan with non-stick spray. Lay a 9x16-inch strip of parchment paper in pan, leaving edges to overhang pan.

  2. 2

    In large saucepan, combine bittersweet chocolate, sweetened condensed milk, unsweetened chocolate, cocoa, and salt. Heat over medium heat, stirring frequently, until chocolate is melted and mixture is smooth and homogenous.

  3. 3

    Remove from heat and gently whisk in softened butter. Stir in vanilla and chopped nuts. Pour into prepared pan and smooth top with small offset spatula. Chill until firm, about 2 hours. Cut into 1-inch squares and serve.

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