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Three pieces of chocolate fudge with walnuts are stacked on a white plate, with more fudge pieces and walnuts in the background.

Traditional Walnut Fudge Recipe

Author: Jessica Haggard
Bring some old-fashioned charm to your holiday table with this creamy and nostalgic chocolate fudge. It's a smooth, chocolatey, and perfectly rich treat that’s been loved for generations. Just mix, pour, and chill for a sweet bite that’s perfect for holidays, gifts, or anytime cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Desserts
Cuisine American
Servings 48 pieces
Calories 233 kcal

Ingredients
 
 

  • ½ pound butter cubed
  • 4 cups chocolate chips semi-sweet
  • 2 cups chopped walnuts
  • 2 teaspoons vanilla extract
  • 20 large marshmallows
  • 1 12-ounce (can) evaporated milk
  • 4 cups granulated sugar
  • 1 portion butter for greasing pan

Instructions
 

  • In a large mixing bowl, combine the butter, chocolate chips, walnuts, and vanilla. Set aside for now.
  • In a 6-quart heavy saucepan, add marshmallows, evaporated milk, and sugar. A 6-quart pot works best since the mixture will foam up, but a 4-quart can work too if you’re careful.
  • Bring to a rolling boil over medium heat, stirring constantly. Let it boil for exactly 5 minutes, no longer. If needed, use a wet pastry brush to wash down any sugar crystals from the sides of the pot. Aim for a temperature between 235-240 F.
  • Carefully pour the hot sugar mixture over the chocolate mixture in the large bowl. Stir until fully melted and smooth.
  • Line a 9x13-inch pan with parchment paper or plastic wrap, then lightly grease with butter or nonstick spray. Pour the fudge into the pan and spread it evenly. Top with additional nuts, as desired. As the fudge cools, gently blot the top with a paper towel to remove any excess butter.
  • Cover the pan and chill the fudge in the refrigerator for at least 4 hours or overnight until it’s fully set. Once set, slice into squares and enjoy!

Notes

  • Add an optional 2 cups of raisins in with the walnuts in step 1 for a chewy texture.
  • Marshmallows help keep the sugar smooth, but if the mixture turns grainy, add ½ teaspoon cream of tartar per 2½ pounds of sugar or ¼ cup clear Karo syrup. 
  • Mix in extras like candied ginger, dried cranberries, crushed peppermint, caramel swirls, orange zest, spiced pecans, mini marshmallows, or sprinkles for a festive touch.
  • Yield is about 3 pounds of fudge.
  • You can cut 48 Small (1.5x1.5-inch) pieces in 6 rows and 8 columns or 117 Bite-size (1x1-inch) pieces in 9 rows and 13 columns.
Serve: Pair with coffee, tea, or festive drinks like apple cider mimosa, and serve alongside cookies or popcorn balls for a nostalgic holiday treat.
Store: Keep fudge in an airtight container with parchment or wax paper between layers to prevent sticking. It lasts up to a week in the fridge or a month in the freezer; thaw in the fridge until soft and creamy.
 
 
 
 

Nutrition

Serving: 1pieceCalories: 233kcalCarbohydrates: 34gProtein: 1gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 35mgPotassium: 116mgFiber: 1gSugar: 27gVitamin A: 120IUVitamin C: 0.4mgCalcium: 19mgIron: 0.3mg
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