Chocolate Walnut Fudge

Chocolate Walnut Fudge


"I love fudge and this is the best recipe I have."

Ingredients 2 h {{adjustedServings}} servings 121 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Butter an 8x8 inch dish.
  2. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
  3. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
  4. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Tips & Tricks
Chocolate Covered Peppermint Patties

See how to make a chocolate peppermint confection.

How to Make Caramel Chocolate Coins

These dark chocolate coins are the currency of pure deliciousness.

Rate recipe

Your rating


Reviews 75

  1. 87 Ratings

Janine C.

I've made different fudge recipes over the years, and this is a good one. One thing you have to pay attention to is the evaporated milk....ONLY 5 ounces, not the whole can. It sets up quick and you don't need the fridge. Make sure when you bring it to the boil stage bring it to 225 degrees, then the fudge always hardens.


I may have stumbled upon the problem some people are having with this recipe. It's the amount of evaporated milk. When a recipe says "one can" I usually just go with what seems to me to be a standard sized can. But before I poured it in the saucepan this time, I checked the ounces. Whaddya know? To me, a can of evaporated milk is 12 ounces. But this recipe only calls for a 5 ounce can. So be sure to check the size of your milk can! I personally LOVE the fudge you make from the recipe on the back of the marshmallow cream jars. But the cream contains eggs and my son is allergic. (Marshmallows themselves usually do not -- weird, huh?) Anyway, this reciped turned out better than any other non-marshmallow cream variety I've tried. It's creamy, sets up well and tastes nice and yummy. (With all that butter and sugar it ought to!) A quibble is that to my eye it never really lost its gloss. But I quit beating after several minutes anyway and it turned out fine. No nuts for us due to allergy issues as well -- that can be a problem with some fudge recipes I've tried but not this one! Try this an be diligent about the milk measurement and you'll be pleased. And of course, as with anything with milk and this much sugar, forget the directions to stir "frequently" during the heat-up stage and just plan on stirring constantly.

What a Dish!

So yummy! We ate way too much of this! Use a bigger saucepan than you think you'll need, because it just about doubles in size as it cooks and you don't want any boil-over accidents. I lined my pan with foil too so I can just lift the whole thing up, peel the foil off and cut it up on a cutting board. When it says to beat until it "loses its gloss" I thought I hadn't done it long enough (it was still a little glossy), but it set up perfectly. I love the crunch walnuts add to this. ******UPDATE: Made this again 12/20/5 with orange extract instead of vanilla, kept everything else the same. It was SO GOOD! Try it this way, or use your favorite flavor. (Kept the amount of extract the same, using "real", not artificial, orange flavoring).