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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Delicious!! Not too sweet great. I did not make any modifications.
How would you change it to make white chocolate fudge?
Glad you liked it! If you want to make a white chocolate version, I’d look for a recipe specifically for that — I think you’ll have the best results that way.
Hi, Jenn! I have been looking for my forever fudge recipe and am looking forward to trying this. All of your recipes turn out so well! Much to my dismay, I have a family of people that don’t like nuts in their fudge. Without the walnuts, I’d like to use some German’s Sweet Chocolate in place of the unsweetened and a portion of the semisweet chocolates. Would the baking soda amount need to be adjusted for this or would it remain the same?
Hi Terri, you’d keep the amount of baking soda the same. Hope everyone enjoys the fudge!
Hi Jenn,
I tried this recipe last year, and it tasted great. However, when I poured it into the pan, there was visible grease that turned white after cooling down. I’d like to attempt it again but without the grease :). Even though I followed the recipe and ingredients exactly, it seems I made an error somewhere. Any suggestions would be greatly appreciated. Thank you! I always love your recipes!
Hi Oleda, I’m sorry you had a problem with this last year. Are you sure you used sweetened condensed milk and not evaporated milk?
Thanks for getting back to me, Jenn. Yes, I used Nestle sweetened condensed milk. The only deviation from the recipe was I used pistachios instead of walnuts.
That’s kind of a head-scratcher for me, Oleda. I wish I could figure out what went wrong, but I’m really unsure – I’m sorry! If you do try it again, I’m hoping you get better results. 🤞🏻
Hi! I have not been able to find the Ghirardelli unsweetened chocolate. Can you recommend another brand? I will be using the Ghirardelli semi-sweet chocolate bars.
Hi Janet, Guittard and Baker’s are also good options. 🙂
This went down well at my company potluck and was really simple. I think I might have pulled it off the heat a little too early but came out fine. I toasted the walnuts first as some others suggested but otherwise followed the recipe.
Hello Jenn, could I try with coconut condensed milk please ? I have some in my pantry….
Hi Lola, I’ve never tried this with coconut condensed milk so it’s hard to say without trying it – sorry! If you try it, please LMK how it turns out!
Hi Jenn
Just had to take the minute to say 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”—- sooo many( candy companies and recipes) “ promise”— “few “ deliver.
PLEASE consider developing a vanilla fudge recipe and a peanut butter fudge recipe as well …. I have tried DOZENS and nothing hits the mark for the creaminess and buttery taste!
(. As a reference I have always held any fudge to the standard of fudge from “ The Original Fudge Kitchen “ founded by the Boogle Brothers. This shop is very popular at the New Jersey shore towns of Cape May, Stone Harbor, North Wildwood, Ocean City. You have definitely nailed their chocolate fudge!!!! Would love to see you recreate their vanilla and peanut butter! I have searched everywhere for a copycat 🥲 I believe if anyone can recreate this delight it would be you!)
Princess Barb
Hello, Jenn. Thanks for the recipe. I’ve been making essentially the same recipe for years without the baking soda, so I want to try it and see its effect. I have a question though: your recipe says to use 1 TABLESPOON of vanilla, whereas the recipe I’ve used for years uses 1 TEASPOON. Just want to confirm that 1 TABLESPOON is, in fact, correct. Thank you.
Hi Sandy, Yes, the tablespoon is correct. I’d love to hear what you think of this version!
Excellent fudge, we all loved it. When I made it the second time, the surface had streaks of what looked like fat all over it. What did I do wrong?
Hi Dagmar, Did you by any chance use a different kind of chocolate this time around? It sounds like it could be something called chocolate bloom. You can read more about it here.