Spoonful of Something

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Chocolate Walnut Fudge

        If I didn’t live in Texas (or anywhere that has 100 degree weather most days out of the year), I would happily make fudge every month. It’s seriously the perfect gift for friends, but I really only get to make it during winter- especially ideally during Christmas time. 

        Recently, my best friend got some great news & I wanted to bring her something delicious to congratulate her (and I usually fail at sharing my baked concoctions with her so whenever I do get the chance, it’s a real treat haha). Well I made these at night and, in the morning, wrapped them in wax paper and piled them all into a box for her. After dropping them off, I told her to let me know what she thinks…and then the next morning, I got a text that she finished the entire box for her breakfast (which I mean…I definitely don’t recommend, but I’ll still take it as a huge compliment to my baking haha).

        Well, this recipe is super easy– as in I whipped up two batches, only used 4 ingredients total, and there’s basically only 2 steps required. So if you have nuts, chocolate, sweetened condensed milk, and a little bit of vanilla extract- you have fudge.

Chocolate Walnut Fudge
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. 1 can (14 oz) Sweetened Condensed Milk
  2. 2 cups (12 oz package) Semi-Sweet Chocolate Morsels
  3. 1 cup chopped walnuts
  4. 1 teaspoon vanilla extract
Instructions
  1. Line 8-inch square pan with foil or parchment paper.
  2. Combine morsels and sweetened condensed milk in a double boiler.*
  3. Remove from heat. Stir in nuts and vanilla extract.
  4. Spread evenly into prepared baking pan.** Add walnut halves on top.
  5. Refrigerate for 2 hours or until firm.
  6. Lift from pan and remove foil. Cut into squares.
  7. If you're planning to gift these, I recommend wrapping the fudge slices in wax paper and then wrapping them to gift in bags or boxes.
Notes
  1. *I use my own version of a double boiler, with a saucepan of water underneath & another pot on top. You can also use a normal saucepan but make sure to warm over lowest possible heat and stir often so the chocolate doesn't burn.
  2. **Make sure to work fast as mixture will begin to harden once heat is removed.
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