If you’re a fan of classic treats, this Traditional Chocolate Walnut Fudge is a must-try. It’s a rich and creamy dessert that’s perfect for sharing, gifting, or indulging in on a cozy evening. The combination of chocolate and walnuts creates a delightful balance of flavors and textures that’s hard to resist.
Sugar is the base of our fudge, giving it sweetness and structure. Evaporated milk adds creaminess without watering down the mix. It’s thicker than regular milk, so it helps achieve the right consistency. Butter not only adds richness but also helps with the smooth texture. Semi-sweet chocolate chips are the star of the show, offering deep, rich chocolate flavor. Marshmallow creme is our secret weapon for a smooth, fluffy texture. Walnuts add a delightful crunch and a nutty flavor that complements the chocolate. Finally, a touch of vanilla extract and salt enhances and balances all the flavors.
This fudge pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. For a festive touch, sprinkle a little sea salt on top before it sets. You can also try serving it alongside fresh berries for a refreshing contrast.
Start by lining an 8-inch square baking dish with aluminum foil, making sure the foil extends over the edges for easy removal later. Grease the foil lightly with butter to prevent sticking.
In a heavy saucepan, combine the sugar, evaporated milk, butter, and salt over medium heat. Stir continuously until the mixture reaches a rolling boil — this means it’s bubbling vigorously and consistently. Once boiling, keep stirring for exactly five minutes. This step is crucial for the fudge to set correctly.
Remove the saucepan from the heat and immediately stir in the chocolate chips. Keep stirring until they’re fully melted and the mixture is smooth. This part is a bit of an arm workout, but it’s worth it!
Add the marshmallow creme, walnuts, and vanilla extract to the saucepan. Stir until everything is well blended. The mixture will be thick and luscious at this point.
Pour the fudge mixture into your prepared baking dish. Use a spatula to spread it evenly, reaching all corners. Let it cool at room temperature until it’s firm. This usually takes a few hours, but if you’re in a hurry, you can refrigerate it to speed things up.
Once set, use the edges of the foil to lift the fudge out of the pan. Peel the foil away and cut the fudge into squares using a sharp knife.
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