15-Minute Chocolate Walnut Fudge
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This chocolate walnut fudge from Cook’s Illustrated is delicious and foolproof – and it comes together in just 15 minutes!
My grandmother was known for making the absolute best chocolate walnut fudge, but making it was always a big to-do. Traditional fudge is fickle. It must be heated and cooled to precise temperatures and then stirred “just so” to ensure success. For my grandmother, it was a team effort. After stirring all of the ingredients together and heating the fudge on the stovetop, she’d recruit my grandfather to finish the job. He’d lift the big pot off the stove, place it in the sink over a cold water bath, and then tirelessly beat the fudge with a wooden spoon until the consistency was just right.
As much as I love my grandmother’s old-fashioned fudge, I usually opt for something much simpler. This 15-minute chocolate walnut fudge from Cooks Illustrated is delicious and foolproof—and you don’t need strong arms or an assistant to make it. My family goes crazy for this stuff. Sometimes easy wins!
“This is probably THE BEST recipe for homemade fudge out there! The creaminess and texture rival the most upscale confectionery shops anywhere!! I humbly say this — considering myself a “ fudge snob.””
What You’ll Need To Make Chocolate Walnut Fudge
- Semisweet Chocolate: Provides a rich and sweet chocolate base. The taste of the fudge is dependent on the quality of the chocolate you start with, so be sure to use a good one. I recommend Ghiradelli.
- Unsweetened Chocolate: Adds depth and a more intense chocolate flavor.
- Baking Soda: Reacts with the acids in the chocolate to alter the pH, which makes the fudge drier and firmer.
- Sweetened Condensed Milk: Adds sweetness, moisture, and creaminess to the fudge.
- Vanilla Extract: Enhances the overall flavor and complements the chocolate.
- Walnuts: Add a crunchy texture and a rich, nutty flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, chop the chocolate and toss it with the baking soda and salt in a medium heatproof bowl.
Stir in the sweetened condensed milk and vanilla. Then set the bowl over a 4-quart saucepan containing 2 cups of simmering water.
Stir with a rubber spatula until the chocolate is almost fully melted and only a few small pieces remain, 2 to 4 minutes. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.
Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
Stir in the walnuts.
Transfer the fudge to a greased, foil-lined pan and spread into an even layer.
Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares.
Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If the fudge is frozen, allow ample time for it to reach room temperature before cutting. The fudge will change texture and become drier the longer it is stored. Enjoy!
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15-Minute Chocolate Walnut Fudge
This chocolate walnut fudge from Cook’s Illustrated is delicious and foolproof – and it comes together in just 15 minutes!
Ingredients
- 16 ounces semisweet chocolate, best quality such as Ghirardelli, coarsely chopped
- 2 ounces unsweetened chocolate, best quality such as Ghirardelli, coarsely chopped
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped walnuts
Instructions
- Line an 8-inch square baking dish with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foil with nonstick cooking spray.
- Toss the chocolates, baking soda, and salt in a medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces remain, 2 to 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge.)
- Remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes. Stir in the walnuts. Transfer the fudge to the prepared pan and spread into an even layer with the spatula. Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks.
- TO MAKE A DOUBLE BATCH: Line a 13 by 9-inch pan; double amounts of all the ingredients; and use a large heatproof bowl and Dutch oven containing 4 cups of simmering water for melting the fudge mixture.
- Freezer-Friendly Instructions: The fudge can be frozen for up to 3 months. If frozen, allow ample time to let it reach room temperature before cutting. The fudge will change texture and become drier the longer it is frozen.
Nutrition Information
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- Per serving (64 servings)
- Serving size: 1 square
- Calories: 72
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 8 g
- Sugar: 7 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 23 mg
- Cholesterol: 2 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
I’m getting ready to make CI’s 15-Minute Chocolate Walnut Fudge and wonder if I can omit the baking soda which I notice you said makes the fudge drier and firmer. I’m looking for a somewhat soft (but cuts into squares) and creamy texture. Would the baking soda not allow what I’m aiming for?
Thank you.
Sandra C.
Hi Sandra, I’ve never made this without the baking soda so I can’t say how it would impact it, but I think this fudge is soft and creamy as is. Hope that helps!
Hi Jenn, in my supermarket in Switzerland I don’t recall ever seeing “bittersweet” chocolate – can I use just plain dark chocolate? As for unsweetened, I’ve never looked but imagine they must have it. Any possible substitutions for that, like cocoa powder?
Hi Audrey, Does your chocolate indicate percentages of cocoa liquor on the packaging. If so, you’re looking for 60% for the semi-sweet chocolate. And I would recommend sticking with the unsweetened chocolate assuming you can find it. Fudge is pretty finicky so I wouldn’t make substitutions if you can avoid it.
Amazing. A perfect holiday treat.
I have made this recipe several times. It always turns out perfectly. Thank you!
Can you describe the chocolate in terms of % please? I can see that the unsweetened bar says 100%, but what is the semisweet? Thank you.
Hi Lynnsey – semisweet should say about 60%.
What is the best way to finely chop the chocolate quickly and easily?
Hi Lida, Believe it or a not, a bread knife works really well. Check out this quick video. Hope you enjoy the fudge!
Thank you for this and for so many wonderful recipes!!
I’d like to make this for Christmas and my niece doesn’t like nuts (!!). Can I substitute unsweetened coconut? If so, should I mix it into the chocolate, layer it in the middle or put it on top? Thanks!
Hi Dee, You won’t get as much texture with the coconut, but it should work. I’d mix it into the chocolate. I’d love to hear how it turns out!
thanks for getting back to me. my concern was that it wouldn’t set but I did mix it in, only 1 cup. it set beautifully and it wasn’t too sweet. I also like that this is a softer fudge. delish!!
I would love to make this and add a layer of peanut butter fudge on top. Do you think that would work, and do you have a recipe for peanut butter fudge?
Hi Karen, I do think you could add a layer of peanut butter fudge on top of the chocolate. I don’t have a proven recipe for peanut butter fudge, but this one looks good and has strong ratings. (Please keep in mind that I haven’t tried the PB fudge.) I’d love to hear how it turns out!
Can you use all dark chocolate?
By dark chocolate, are you referring to the semi-sweet or the unsweetened chocolate? If you’re referring to the semi-sweet, I think it may work, but I wouldn’t recommend all unsweetened chocolate. That said, if you have access to both of types of chocolate, I would stick to the recipe as is; fudge is pretty finicky and if you can avoid adjusting the recipe, you’ll get the best results.
Hi Jenn,
Would white chocolate work here? If so, any modifications to the other ingredients? Thanks!
Hi Monica, While it may work, I’m not 100 percent sure, so I’d probably look specifically for a white chocolate fudge recipe — sorry!
Another winner Jenn. Quick, easy and delicious. Glad you mentioned about taking it off the heat before being completely melted, not sure I would have known to do that otherwise. This little piece of decadence will make the perfect addition to a hostess gift over the Christmas season:)