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 made this recipe once before and it was such a hit with my 3 grown kids (me too lol)!
It turned out perfectly and I just finished making a double recipe. It’s still setting, but I was forced to scrape out the bowl😉 so I know it’s again delicious.
The only little hic is that when I set the recipe to metric, it shows the milk in grams and here it’s sold in mls. Not a big deal, just made sure I bought plenty and measured it in cups. So, a ‘mixed’ recipe, I measured the walnuts in cups, I bought the chocolate in bulk and that is sold in grams, lol. Nothing was exact but I found it so easy to sort of eyeball, pretty close to fool-proof in my book!
The only variation I made the first time and was so appreciated that I did so again is that before refrigerating it, I sprinkled the top with kosher salt then lightly pressed it in with a clean spatula.
This will forever be what I give to my kids instead of Easter eggs.
Thanks so much for posting it!
Hi Muriel, so glad you and your kids enjoyed the fudge! The reason that I show the sweetened condensed milk in grams is because that’s how it appears on cans here in the US. I researched it a little bit and learned that because sweetened condensed milk is so concentrated, It’s measured by weight versus a liquid measurement. Hope that clarifies!
Does this fudge need to be refrigerated to store it? Thinking about whether I could mail it across the ocean! Thanks!!
It doesn’t need to be refrigerated, but it’s not something that I think would hold up well for shipping — sorry!
I made last night and it’s very good. My neighbor gave us his fudge which must have some raisins mixed in. Was wondering if I could add some to the 15-minute fudge without adversely affecting the recipe?
Sure, I think you could add some raisins to it. Sounds yummy!
Your recipes never disappoint so I’m anxious to try this! Can it be made without nuts? Thank you!
Hi Wendy, I like the texture the nuts provide, but you can make it without them; the fudge will just be a little denser. Please LMK how it turns out!
Just made today – haven’t tasted it yet but after putting in refrig. I noticed I forgot to put in 2 oz. Unsweetened chocolate – will that affect the taste?
Hi Patricia, it should be fine. 🙂
Thinking of making this for Valentine’s day with Valentine’s colored MnM’s mixed in instead of nuts. Do you think that would work?
Sure – hope you enjoy!
I made this fudge using black walnuts as a Christmas gift for my Dad… I’ve never made fudge before. It was spectacular!! Thank you for making my Dad happy and me look like a star! Delicious!!!
I have always made the simplified version of this fudge… chocolate chips, walnuts, condensed milk…and received rave reviews. I thought I would try this and even though I’m just scraping the bowl while the fudge sets I think I will leave out the salt next time.
I made your wonderful recipe with black walnuts that I found, cracked, picked and lightly toasted. I gave some of this fudge to a lady who remembered her grandma’s fudge; a neighbor who asked “can you eat black walnuts?”; and saved the rest for us. It is now gone. We all agreed: that was the best fudge EVER! Smooth, tastes great, cuts nicely and, good after taste. So…..I found some more black walnuts and will make a second batch to serve my grandsons and their girlfriends when we (safely) get together over the holiday. That, together with my trout pate’, pumpkin pie, seriously special made from scratch chilli, cold sliced barbecue cooked turkey (not smoked, just cooked on the grill after an overnight “special” brine with turbanado sugar, rosemary leaves (but not stems), black pepper corns, and a less than the standard salt called for (which, because of the short time, was diluted) all in a twelve quart plastic tub which, on other occasions, I use for my artisan breads. So, it may not be a “traditional” Thanksgiving meal but it will be on a screen porch with heaters, beverages (hot and cold) and a lot of just good time. And, by the way, I used the Cook’s Illustrated grilled turkey recipe but put butter pats under the skin and olive oil on the skin. It made nice pan juices for gravy and the flavor was spectacular.
And your challah recipe, after a couple of false starts and after I finally got the braid down, was so good, both warm, cold and as french toast.
Your recipe was first rate. A couple of thoughts: I used a bit of whole milk to help get the residue from the bottom of the can of condensed milk. I used a wooden spatula to stir the chocolate to melt. I had hand picked black walnuts (use a glove or you will end up with stains that will make your hands, nails, etc. look like the appendages of death). I mildly toasted the walnuts in a small frying pan before adding them to the fudge. I like doing that with pecans, walnuts, almonds since it tends to add a bit more flavor to the candy. Your recipe is silent on this element. Also, my wife (my fudge Maven) said I should have used more nuts. Your recipe says one cup. I think a cup and a 1/4th or even 1/2 would be better if the nuts are first toasted.
I made this fudge for a lady who fondly remembered her grandmother’s fudge. I gave her a large box and she declared it Yummy.
Don Weissman
I’d love to make raspberry flavored chocolate fudge. Can this recipe be modified to do so? I planned to omit the nuts.
Hi Melissa, To give these a hint of raspberry flavor, you could substitute the vanilla extract with raspberry extract. Hope you enjoy!
Can you make this fudge without nuts?
Hi Gretchen, The nuts give the fudge a nice texture but I’ve made it without nuts and it is still excellent – just a bit denser.