This Chocolate and Walnut Fudge is rich and divine! It only uses 5 ingredients and doesn't require a candy thermometer to make.
My sweet tooth can't deny delicious fudge. Peanut butter is my absolute favorite, but I'll eat pretty much any flavor fudge that you are willing to share with me. However, I've always been too scared to make it. Candy thermometers, just the right temperature, watching it constantly..not my thing.
Ironically, my mom who can burn water, makes really decent fudge. I can't figure out how this is possible. I used to leave the fudge making to my mom and aunt who can perfect it pretty much every time. But when I found this recipe on So How's it Taste? while searching for something to make for the SRC, I knew I needed to check it out ASAP.
Fudge that has minimal ingredients and doesn't require a candy thermometer? Sign this girl up!
Chocolate and Walnut Fudge
- 3 cups semi-sweet chocolate chips
- 14 oz. can sweetened condensed milk
- pinch of salt
- 1 ½ tsp. vanilla extract
- ½ cup chopped walnuts
- 1. Place a piece of wax paper over an 8×8 dish leaving enough to hang over the sides.
- 2. Combine chocolate chips, condensed milk and salt together in a large heavy saucepan. Heat over low and stir frequently until the chips have melted and the mixture is smooth.
- 3. Remove from the heat and stir in the vanilla extra and walnuts. Pour the mixture into the prepared pan and refrigerate 2 hours or until firm.
- 4. Lift the fudge out of the pan and slice into squares. Store in the refrigerator in a sealed container. You can place wax paper between layers of fudge in a deep container if desired.
I took one bite of this fudge and immediately portioned out ¾ of it for Tom to take to work. I don't need something this tasty hanging around the house. Ever. I honestly couldn't believe that such a simple recipes produces such tasty fudge! I'm very interested in playing around with this to see if I can achieve similar results with peanut butter, white chocolate, cinnamon and butterscotch chips, as well as adding in different mix-ins to your standard chocolate variety.