Looking for the ultimate homemade fudge? This classic chocolate walnut fudge recipe creates a smooth, creamy texture with the perfect nutty crunch. Whether you're a novice or an expert, this easy-to-follow guide will help you make an indulgent, melt-in-your-mouth fudge that's ideal for gifting or enjoying at home.
Why Chocolate Walnut Fudge
Though my background is primarily in savory cooking, my experience in pastry and my understanding of food chemistry have shaped this detailed guide to making classic chocolate walnut fudge. I've combined my knowledge of recipe development with practical techniques to help you avoid common pitfalls and ensure a creamy, smooth texture every time. This recipe reflects my passion for experimenting in the kitchen and offers a foolproof approach to creating an indulgent homemade treat.
Chocolate walnut fudge is a timeless classic, loved for its rich, smooth texture and satisfying crunch from roasted walnuts. This recipe is designed to guide you step-by-step, ensuring your fudge turns out creamy, decadent, and perfectly set. Whether you're preparing treats for the holidays, a special occasion, or just a sweet indulgence for yourself, this chocolate walnut fudge recipe will become your go-to for impressing friends and family.
This chocolate walnut fudge recipe is perfect for seasonal gifting or sharing. Its rich, creamy texture and festive appeal make it an ideal homemade treat for the holidays. Whether you're packaging it in a decorative tin for a thoughtful gift to a teacher, dropping it off at the local firehouse as a heartfelt thank you, or sharing it with friends and family, this fudge is sure to spread joy. It's a comforting, crowd-pleasing sweet that shows just how much you care during the holiday season.
More from Cain Kitchen
If you love this classic chocolate walnut fudge, you'll definitely want to explore more indulgent fudge and cookie recipes. For a delightful pairing, try our Maple Brown Sugar Pecan Cookies with Maple Fudge. Looking for more fudge inspiration? Check out Chocolate Gingerbread Fudge, Earl Grey Fudge, or the crunchy goodness of Honeycomb Fudge with Pistachio Crumble. For something rich and bold, Espresso Fudge with Baileys and Hazelnut Praline Chocolate Fudge are sure to impress. Seasonal favorites like Pumpkin White Chocolate Fudge, Christmas Peppermint Fudge, or the indulgent Salted Caramel Bourbon Banana Fudge are perfect for holiday celebrations!
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Ingredients
For this classic chocolate walnut fudge, we're using simple yet essential ingredients that come together to create the perfect balance of rich, creamy chocolate and crunchy walnuts. The base starts with sugar, corn syrup, and heavy cream, which create a smooth texture while preventing unwanted crystallization. Baking chocolate adds the rich cocoa flavor, while unsalted butter enhances the creaminess. Vanilla extract brings a subtle warmth, and a pinch of salt balances the sweetness. Finally, roasted walnuts add a delightful crunch, making this fudge irresistible!
Corn syrup is a thick, sweet syrup derived from cornstarch. It contains glucose, which makes it different from regular table sugar (sucrose). This glucose component is key in candy-making because it interferes with the crystallization of sucrose, which can cause grainy textures. In fudge, adding corn syrup ensures that the sugar dissolves smoothly into the mixture, giving it that creamy, melt-in-your-mouth consistency. While it doesn't contribute much in terms of flavor, its role is crucial for achieving the perfect fudge texture.
When making fudge, unsweetened baking chocolate is ideal because it offers pure cocoa flavor without added sugar. This allows you to control the sweetness of your fudge and ensures a deep, rich chocolate taste. Its smooth melting properties make it easy to incorporate into the mixture, providing a creamy, indulgent texture. By using unsweetened baking chocolate, you get the best balance between intense cocoa flavor and the creamy sweetness of fudge. If you want to learn more about how I choose which chocolate to use in my recipes, check out Behind the Ingredient: Exploring Chocolate and Cocoa.
- Here's your ingredient list without quantities:
- Corn syrup
- Sugar
- Heavy cream
- Unsweetened baking chocolate
- Unsalted butter (room temperature)
- Vanilla extract
- Salt
- Walnuts (chopped and roasted)
See recipe card for quantities.
Instructions
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- Step 1: In a medium saucepan, combine the heavy cream, sugar, and corn syrup. Heat over medium, slowly swirling the pan to dissolve the sugar evenly into the cream. Swirling helps prevent the sugar from sticking to the sides of the pan, which could lead to crystallization. Heat until the mixture reaches 240°F, or the hard-ball stage. Use a candy thermometer to monitor the temperature closely. If the mixture begins to rise and bubble too much, briefly remove it from heat until it calms down, then return it to the burner.
- Step 2: Once the sugar mixture reaches 240°F, remove the saucepan from the heat. Immediately stir in the unsweetened baking chocolate. Stir continuously until the chocolate has completely melted and the mixture is smooth and uniform. Be sure to mix well, as any unmelted chocolate can cause lumps in the final fudge. The chocolate will give the fudge its rich cocoa flavor, perfectly balancing the sweetness.
- Step 3: After stirring in the chocolate, let the mixture cool undisturbed until it reaches 110°F. This cooling phase is crucial for stabilizing the sugar and preventing crystallization, which ensures your fudge will have a smooth texture. Avoid stirring during this time, as it can cause premature sugar crystallization and result in grainy fudge. Cooling can take around 20-30 minutes, so be patient. Use a candy thermometer to check the temperature, ensuring the mixture has cooled properly before moving to the next step.
- Step 4: While the fudge mixture is cooling, preheat your oven to 350°F. Spread the chopped walnuts evenly on a baking sheet and roast for 7-10 minutes, tossing halfway through to ensure even browning. Roasting the walnuts enhances their flavor, giving them a toasty, rich depth that complements the sweetness of the fudge. Once they're fragrant and golden, remove them from the oven and let them cool slightly before chopping, if necessary.
- Step 5: Once the mixture has cooled to 110°F, transfer it to a mixing bowl with a paddle attachment. Add the room-temperature butter, vanilla extract, and salt. Begin mixing on low speed to avoid splattering. As the fudge mixes, air is slowly incorporated, which helps lighten the texture and gives the fudge its smooth, melt-in-your-mouth consistency. Continue mixing until the fudge thickens and loses its glossy appearance, turning matte and firm. This process usually takes about 5-8 minutes, and you'll notice the fudge becoming easier to handle.
- Step 6: Once the fudge has thickened and turned matte, gently fold in the roasted walnuts. Be careful not to overmix, as you want the walnuts to be evenly distributed without breaking up the fudge's smooth consistency. The roasted walnuts add a delightful crunch that contrasts with the creamy fudge, bringing out a nutty flavor that enhances the richness of the chocolate.
- Step 7: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Pour the fudge mixture into the pan, using a spatula to spread it out evenly and smooth the top. Let the fudge sit at room temperature for 2-3 hours until it's fully set. Avoid refrigerating during this step, as it can alter the texture of the fudge, making it too firm or grainy.
- Step 8: Once the fudge is firm and fully set, use the parchment paper overhang to lift it out of the pan. Place the block of fudge on a cutting board, and cut it into squares with a sharp knife. For clean edges, you can warm the knife slightly before slicing. Enjoy your creamy, chocolate walnut fudge, and store any leftovers in an airtight container at room temperature for up to two weeks.
Hint: Lightly chop your baking chocolate into small, even pieces before adding it to the hot fudge mixture. This helps it melt more quickly and uniformly, preventing clumps and ensuring a smooth, glossy consistency. The finer and more uniform the pieces, the faster they'll blend seamlessly into your mixture, saving you time and ensuring a perfectly creamy fudge texture!
Substitutions
If you need to make substitutions in this fudge recipe, several options work well without compromising flavor or texture. When replacing corn syrup, golden syrup or honey can be used, but note that these will add a slight flavor difference. To substitute unsweetened baking chocolate, use bittersweet or semisweet chocolate and reduce the sugar accordingly: about 1 tablespoon per ounce for bittersweet and 1.5 tablespoons per ounce for semisweet. If you're using evaporated milk in place of heavy cream, substitute it at a 1:1 ratio. This won't change the cooking method but may result in a slightly lighter texture. For nuts, feel free to swap walnuts with pecans, almonds, or hazelnuts to suit your taste.
Variations
This classic chocolate walnut fudge recipe is highly versatile, allowing you to get creative with flavors and mix-ins. For a holiday touch, stir in crushed peppermint or drizzle with white chocolate. If you're a coffee lover, add espresso powder or mix in a splash of Baileys for a mocha kick, similar to Espresso Fudge with Baileys. Nut alternatives, like hazelnuts or pecans, work beautifully, adding extra crunch, or try swirling in caramel or peanut butter for a layered effect.
For even more exciting flavors, explore Pumpkin White Chocolate Fudge for a seasonal twist or Salted Caramel Bourbon Banana Fudge for a boozy treat. You can also experiment with more refined flavors like Earl Grey Fudge, which adds a sophisticated, floral note to the rich texture. For those craving something nutty, the indulgent Hazelnut Praline Chocolate Fudge or Honeycomb Fudge with Pistachio Crumble offers the perfect combination of sweet and crunchy.
Feeling festive? Opt for Chocolate Gingerbread Fudge or swirl in some peppermint bark for a holiday spin. There's no limit to the creativity when making fudge, so don't be afraid to explore!
Equipment
To make this classic chocolate walnut fudge, you'll need some essential equipment. Start with a medium saucepan for heating the sugar and cream. For accuracy, a candy thermometer is key-this traditional version clips to the edge of the pan, or try the digital option for faster readings. A mixing bowl with a paddle attachment will help achieve that creamy texture. Use a spatula to transfer the fudge into an 8x8-inch baking pan lined with parchment, and toast your walnuts in an oven preheated to 350°F.
Storage
To store your chocolate walnut fudge, keep it in an airtight container at room temperature for up to two weeks. Avoid refrigeration, as it can cause the fudge to harden or become grainy. If you need to store it longer, wrap the fudge tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. When ready to enjoy, allow the fudge to come to room temperature for the best texture and flavor.
Top Tip
For perfectly creamy fudge, make sure to let the mixture cool undisturbed to 110°F before mixing. This step stabilizes the sugar, preventing unwanted crystallization and ensuring a smooth, melt-in-your-mouth texture. Skipping or rushing this cooling phase can lead to grainy fudge, so patience is key!
FAQ
Grainy fudge is caused by premature sugar crystallization. To prevent this, make sure to let the mixture cool before stirring and avoid agitating it while it's still hot.
It's best to let fudge set at room temperature. Refrigeration can alter the texture, making it too firm or grainy.
Stored at room temperature in an airtight container, fudge lasts up to two weeks. It can also be frozen for up to three months.
Golden syrup or honey can be used, but they may slightly alter the flavor. Corn syrup helps prevent sugar crystallization for a smoother texture.
Absolutely! Simply omit the walnuts or substitute them with seeds or dried fruit for a different twist.
Related
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Pairing
These are my favorite dishes to serve with the Best Homemade Chocolate Walnut Fudge:
Best Homemade Chocolate Walnut Fudge Recipe
Equipment
- medium saucepan
- rubber spatula
- candy thermometer
- electric mixer with paddle attachment
- 8x8 pan or dish
- baking sheet
- parchment paper
Ingredients
- 1 tablespoon corn syrup
- 1 cup sugar
- ½ cup heavy cream
- 1 cup unsweetened baking chocolate chopped
- ¼ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup walnuts chopped and roasted
Instructions
Heat and Dissolve the Sugar:
- In a medium saucepan, combine the heavy cream, sugar, and corn syrup. Heat over medium, slowly swirling the pan to dissolve the sugar evenly into the cream. Swirling helps prevent the sugar from sticking to the sides of the pan, which could lead to crystallization. Heat until the mixture reaches 240°F, or the hard-ball stage. Use a candy thermometer to monitor the temperature closely. If the mixture begins to rise and bubble too much, briefly remove it from heat until it calms down, then return it to the burner.1 tablespoon corn syrup, 1 cup sugar, ½ cup heavy cream
Add the Chocolate:
- Once the sugar mixture reaches 240°F, remove the saucepan from the heat. Immediately stir in the unsweetened baking chocolate. Stir continuously until the chocolate has completely melted and the mixture is smooth and uniform. Be sure to mix well, as any unmelted chocolate can cause lumps in the final fudge. The chocolate will give the fudge its rich cocoa flavor, perfectly balancing the sweetness.1 cup unsweetened baking chocolate
Cool the Fudge:
- After the chocolate is fully incorporated, let the mixture sit undisturbed to cool to 110°F. Cooling the fudge without stirring is essential to avoid the formation of large sugar crystals, which can make the fudge gritty. This step allows the sugar to stabilize, helping to create a smooth, creamy texture. Use a candy thermometer to check the temperature, and expect the cooling process to take around 20-30 minutes. Make sure the mixture has reached 110°F before moving on, as cooling too quickly or stirring prematurely can disrupt the texture.
Roast the Walnuts:
- While the fudge mixture is cooling, preheat your oven to 350°F. Spread the chopped walnuts evenly on a baking sheet and roast for 7-10 minutes, tossing halfway through to ensure even browning. Roasting the walnuts enhances their flavor, giving them a toasty, rich depth that complements the sweetness of the fudge. Once they're fragrant and golden, remove them from the oven and let them cool slightly before chopping, if necessary.½ cup walnuts
Mix and Aerate the Fudge:
- Once the fudge mixture has cooled to 110°F, transfer it to a mixing bowl with a paddle attachment. Add the room-temperature butter, vanilla extract, and salt. Begin mixing on low speed. As you mix, air is incorporated into the fudge, which helps give it a creamy, light texture. The mixture will gradually thicken and lose its glossy appearance, turning matte and firm. This process usually takes about 5-8 minutes. Keep an eye on the texture-when it starts to stiffen and become harder to stir, the fudge is ready for the next step.¼ cup unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon salt
Fold in the Walnuts:
- Once the fudge has thickened and turned matte, gently fold in the roasted walnuts. Be careful not to overmix, as you want the walnuts to be evenly distributed without breaking up the fudge's smooth consistency. The roasted walnuts add a delightful crunch that contrasts with the creamy fudge, bringing out a nutty flavor that enhances the richness of the chocolate.
Set the Fudge:
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Pour the fudge mixture into the pan, using a spatula to spread it out evenly and smooth the top. Let the fudge sit at room temperature for 2-3 hours until it's fully set. Avoid refrigerating during this step, as it can alter the texture of the fudge, making it too firm or grainy.
Slice and Serve:
- Once the fudge is firm and fully set, use the parchment paper overhang to lift it out of the pan. Place the block of fudge on a cutting board, and cut it into squares with a sharp knife. For clean edges, you can warm the knife slightly before slicing. Enjoy your creamy, chocolate walnut fudge, and store any leftovers in an airtight container at room temperature for up to two weeks.
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