Creamy Chocolate Walnut Fudge
Rich, silky squares of old-fashioned chocolate fudge made in one saucepan with sweetened condensed milk and toasted walnuts. No candy thermometer needed.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 24
Keep the heat low and stir the whole time so the chocolate stays glossy instead of turning grainy. Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Swap the walnuts for pecans, or leave them out for a plain version.
Method
-
Line an 8-inch square pan with parchment, leaving an overhang on two sides to lift the fudge out later.
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Toast the walnuts in a dry skillet over medium heat until fragrant, . Cool, then chop roughly.
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In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter and fine salt. Stir constantly with a spatula until completely melted and smooth, about . Don't let it bubble.
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Remove from the heat and stir in the vanilla and 3/4 cup of the walnuts.
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Scrape into the prepared pan, smooth the top, and scatter with the remaining walnuts and a pinch of flaky salt, pressing them in gently.
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Chill until firm, at least . Lift out using the parchment and cut into 24 squares with a hot, dry knife.
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