Description
This Old Fashioned Black Walnut Fudge recipe combines rich semi-sweet chocolate with creamy sweetened condensed milk and the distinctive crunch of black walnuts to create a classic, indulgent treat. Perfectly smooth and easy to make, this fudge is a timeless dessert that chills to a firm, sliceable consistency, ideal for sharing or gifting during holidays and special occasions.
Ingredients
Scale
Fudge Base
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened condensed milk
- 1/4 cup unsalted butter
Flavors and Add-ins
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups black walnuts, coarsely chopped (or a mix of walnuts and black walnuts)
Instructions
- Prepare the pan: Line an 8×8-inch square baking dish with parchment paper or lightly grease it with butter to prevent sticking. Set aside for later.
- Melt the fudge base: In a medium saucepan over medium-low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir occasionally, gently melting the ingredients together until the mixture is smooth and fully melted with no lumps.
- Add vanilla and salt: Remove the saucepan from heat once the chocolate mixture is smooth. Stir in the vanilla extract and salt thoroughly to enhance the flavor complexity of the fudge.
- Fold in the black walnuts: Carefully fold the coarsely chopped black walnuts into the fudge mixture until they are evenly distributed throughout.
- Pour into the pan: Transfer the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula to ensure uniform thickness.
- Chill to set: Place the baking dish in the refrigerator and chill for at least 2 to 3 hours, or until the fudge is completely set and firm to the touch.
- Cut into pieces: After the fudge has fully set, remove it from the refrigerator. Lift it out using the parchment paper and use a sharp knife to cut into small squares or pieces as desired.
- Serve and enjoy: Serve your homemade Old-Fashioned Black Walnut Fudge as a delicious, nostalgic sweet treat perfect for any occasion or holiday celebration.
Notes
- Using parchment paper makes it easier to lift the fudge out of the pan for cutting.
- For a smoother texture, finely chop the walnuts if preferred, but coarsely chopped adds better crunch.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- Room temperature fudge softens quickly, so keep chilled until serving.
- You can substitute regular walnuts if black walnuts are unavailable, though flavor will be milder.
