Simple Semi-Sweet Chocolate Walnut Fudge

This simple, semi-sweet chocolate walnut fudge is a must for the holiday season. The easy-make nature of the fudge is that we are using just two main ingredients. It’s so simple! With a can of condensed milk and semi-sweet chocolate chips, you will enjoy a slice of fudge in no time. 

I have loved making candy off and on over the years. It tests my culinary skills and has even helped me pay a bill or two over the years. One of my standby favorite recipes is this simple fudge recipe. 

Standard fudge requires a lot of work, but this recipe is so simple it’s made in just a few minutes. 

Let’s get this semi-sweet chocolate walnut fudge in the fridge ASAP.

Step one is to have your eight-by-eight baking pan prepared. I like to generously butter my fudge pan, allowing easier removal of the fudge later—however, some folks like to line it with buttered parchment, which is also an option. 

The next thing we need to do is gather our base ingredients. The can of condensed milk, the measured semi-sweet chocolate chips, and any add-ins you may be using. Why semi-sweet? Well, there is no particular reason other than my family prefers darker chocolate. 

In fact, you can use any flavor of chocolate chip to make this easy fudge recipe. Just keep those ratios the same. 

In a medium saucepan over medium heat, warm the condensed milk and stir it. If you don’t, it will burn. Be sure to have premeasured the chocolate chips because once the milk is hot, you must add them right away, and you want that continual stirring action to keep from scorching the condensed milk. 

Take the saucepan off the direct heat while stirring the chocolate chips into your hot milk. Return it to the burner only if it is cooling down too much to work with.

After all the chocolate chips have melted completely, you can add walnuts or other add-ins. 

Spread the mixture evenly in the prepared baking pan. I used the back of a wide plastic spatula to flatten the fudge mixture. Because of the natural oil content in the mixture, it won’t stick to your spoon. 

When the fudge is flattened out evenly in the pan, you can add half a walnut meat to the top, evenly spacing for cutting later. 

Place fudge uncovered in fridge- covering it will not allow remaining heat to escape and will allow condensation to fall back on the fudge. Within two hours, it will have set fully, and you can remove it from the fridge and cut it into the desired-sized pieces.

This fudge will keep for two weeks in the fridge covered tightly. Or you can freeze for up to three months in the freezer. That means if you’re a bake sale person, this fudge is a good one to have on hand. 

The chocolate fudge comes out smooth, firm, and oh-so deliciously sweet. 

Ingredients: 

Condensed Milk: This milk product is essentially an evaporated milk with added sugar. It’s generally used in candy making because of its sweetness and ability to add a creaminess to the candy product. 

Semi-Sweet Chocolate Chips: This darker chocolate chip has a pleasant, slightly bitter aftertaste, making it ideal for candy-making. It melts easily into the condensed milk and sets into a firm candy. 

Walnuts: Aside from being a classic pairing, chocolate walnuts bring a high-fiber boost to your candy. They are also relatively low-cost compared to pecans, making them a budget-friendly option.

Substitutions for the semi-sweet chocolate walnut fudge:

Semi-Sweet Chocolate Chips: Although this recipe calls for semi-sweet chocolate chips, you can easily use the premise of this recipe to create an alternative chocolate fudge. Milk chocolate chips or even white chocolate chips will turn out as well.

Walnuts: These nuts are great to use in baking, especially when making large amounts of baking because they are low-cost. However, if you want to elevate your fudge, you can use pecans or almonds. Any additional dried fruit or nut would make a tasty fudge. Why not try dried apricots and almonds the next time you are whipping up this easy fudge option?

Expert Tips and Serving Suggestions:

The most crucial step in making this fudge product is preparing your pan well. There is nothing worse than having to chisel the fudge out of the pan in a great big mess after the cost of making it in the first place.

To get your pan ready, I recommend buttering it generously. Alternatively, you could line it with parchment.

The other step to ensure a lovely smooth fudge is not overcooking the chocolate once it is in the warmed milk. If you do, it will get gritty, which will not be enjoyed.

Serve fudge with a tall, cool glass of milk! Or two because, yes, this is a super sweet candy.